The first time I cooked Gordon Ramsay Ground Turkey Pasta, it became an instant weeknight favorite in my house. Lean turkey, bright tomatoes, and quick sautéed veg come together in one skillet for a hearty, comforting meal that’s ready before dessert. If you like faster midweek dinners without sacrificing flavor, this dish delivers. For a similar twist on turkey pasta and inspiration, see this Gordon Ramsay ground turkey pasta recipe I referenced while testing variations.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, budget-friendly, and adaptable. Ground turkey keeps the dish lighter than beef, while tomato paste and oregano build deep savory flavor. The added bell pepper and zucchini give texture and a bit of brightness, so you get vegetables and protein in the same pan — perfect for busy families or anyone trying to eat a bit healthier without fuss.
"Quick, flavorful, and kid-approved — this turkey pasta saved our weeknight dinner routine." — a dinner tester
If you want other reliable weeknight mains to rotate into your menu, try the tangy balsamic fig glazed chicken for nights when you want something a little dressier.
How this recipe comes together
Overview: You’ll boil pasta until al dente and sauté aromatics. Brown the turkey, add chopped vegetables, then build a quick tomato sauce with diced tomatoes and tomato paste. Simmer briefly so the flavors meld, toss the pasta in the sauce, and finish with Parmesan and fresh basil.
Timing and flow:
- Prep and chop: 10 minutes.
- Pasta cooking: 8–12 minutes (depending on type).
- Sauté and simmer: 12–15 minutes.
- Total hands-on: about 25–30 minutes.
This short timeline makes it ideal for a 30-minute meal plan. Have your pasta water boiling before you start the sauce so everything finishes together.
What you’ll need
- 1 pound ground turkey
- 8 ounces pasta (any type) — penne, rigatoni, or spaghetti work well
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish (optional)
Substitution notes:
- Swap the ground turkey for ground chicken or lean ground beef if preferred.
- Use crushed tomatoes for a smoother sauce.
- Fresh herbs can replace dried — use 1 tablespoon chopped fresh basil in place of the dried.
For a sweet finish after this meal, consider serving caramel apple cheesecake bars for dessert.
Step-by-step instructions
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to the package. Drain and set aside, reserving ½ cup of the pasta water.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook until fragrant and translucent, about 3 minutes.
- Increase heat to medium-high. Add the ground turkey. Break it up with a spatula and cook until evenly browned and no longer pink, about 6–8 minutes. Season with a pinch of salt and pepper while it cooks.
- Add the diced bell pepper and zucchini to the skillet. Sauté for 4–5 minutes until the vegetables are tender but still hold some bite.
- Stir in the diced tomatoes with their juice and the tomato paste. Add oregano, basil, and red pepper flakes if using. Taste and season with additional salt and pepper.
- Reduce heat to low and simmer for 5–10 minutes to let the flavors meld. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
- Add the cooked pasta to the skillet. Toss well to coat the pasta evenly in the sauce. If needed, add more reserved pasta water, a tablespoon at a time, to reach the desired consistency.
- Remove from heat. Serve immediately with grated Parmesan and fresh basil leaves.
Best ways to enjoy it
- Plate it simply in shallow bowls and top with shaved Parmesan and a few basil leaves.
- Serve with a crisp green salad dressed in lemon vinaigrette for freshness.
- For a more substantial meal, add crusty garlic bread or toasted baguette slices.
- Pair with a medium-bodied red wine like a Chianti or a light-bodied white such as Pinot Grigio.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Cool to room temperature before refrigerating.
- Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water or broth to revive the sauce. Microwave in 30-second intervals, stirring between, until hot.
- Freezing: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Food safety: Reheat to an internal temperature of 165°F (74°C) for safe consumption.
Pro chef tips
- Brown the turkey without overcrowding the pan to get a little caramelization — it adds depth.
- Use the reserved pasta water: its starches help the sauce cling to the noodles.
- If the sauce tastes flat, stir in a pinch of sugar or a splash of balsamic vinegar to brighten it.
- For extra richness, finish with a knob of butter or a drizzle of good olive oil off the heat.
- Want to make prep faster? Dice vegetables ahead of time or use a food processor for an even chop. For a light starter, try serving with pea bruschetta; the bright flavors pair nicely with this pasta — see this pea bruschetta for ideas.
Creative twists
- Mediterranean: Add olives, capers, and a squeeze of lemon.
- Creamier sauce: Stir in ½ cup of heavy cream or mascarpone at the end for a silky finish.
- Spicy: Swap red pepper flakes for a diced jalapeño or a splash of hot sauce.
- Low-carb: Serve the sauce over spiralized zucchini or shirataki noodles.
- Make it a bake: Mix the pasta and sauce with mozzarella, transfer to a baking dish, top with cheese, and bake at 375°F (190°C) for 12–15 minutes until bubbly.
Your questions answered
Q: Can I use ground turkey breast instead of regular ground turkey?
A: Yes. Ground turkey breast is leaner and may dry out quicker. Add a little olive oil when browning and don’t overcook — a splash of reserved pasta water can help keep the sauce silky.
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes with active hands-on time if your prep is done efficiently.
Q: Is this freezer-friendly?
A: Yes — freeze cooled portions up to 2 months. Thaw in the refrigerator overnight before reheating.
Q: Can I make this vegetarian?
A: Substitute cooked lentils or crumbled firm tofu for turkey and increase the seasoning for richness. Add a drizzle of soy sauce or miso for umami.
Q: How can I make the sauce thicker or thinner?
A: Simmer longer to thicken. To thin, add reserved pasta water, broth, or a splash of wine.
Conclusion
If you want to compare similar quick turkey-pasta techniques, this Gordon Ramsay’s 10-minute Turkey Pasta – Blythes Blog is a useful reference for speedy methods. For a deep-dive on how Gordon Ramsay approaches simple pasta dishes and the flavor-building behind them, read How to Make Gordon Ramsay’s Favorite Easy Pasta Dish – Business Insider.
Ground Turkey Pasta
Ingredients
Pasta and Sauce Ingredients
- 1 pound ground turkey Can substitute with ground chicken or lean ground beef.
- 8 ounces pasta (any type) Penne, rigatoni, or spaghetti work well.
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes (with juice)
- 1 tablespoon tomato paste Can use crushed tomatoes for a smoother sauce.
- 1 teaspoon dried oregano Fresh herbs can replace dried.
- 1 teaspoon dried basil Use 1 tablespoon chopped fresh basil instead.
- ½ teaspoon red pepper flakes (optional) Can substitute a diced jalapeño or hot sauce.
- to taste Salt and pepper
- for serving Grated Parmesan cheese
- for garnish Fresh basil leaves Optional.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to the package. Drain and set aside, reserving ½ cup of the pasta water.
Sautéing Ingredients
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and minced garlic. Cook until fragrant and translucent, about 3 minutes.
- Increase heat to medium-high. Add the ground turkey. Break it up with a spatula and cook until evenly browned and no longer pink, about 6–8 minutes. Season with a pinch of salt and pepper while it cooks.
- Add the diced bell pepper and zucchini to the skillet. Sauté for 4–5 minutes until the vegetables are tender but still hold some bite.
Making Sauce
- Stir in the diced tomatoes with their juice and the tomato paste. Add oregano, basil, and red pepper flakes if using. Taste and season with additional salt and pepper.
- Reduce heat to low and simmer for 5–10 minutes to let the flavors meld. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
Combining Pasta and Sauce
- Add the cooked pasta to the skillet. Toss well to coat the pasta evenly in the sauce. If needed, add more reserved pasta water, a tablespoon at a time, to reach the desired consistency.
- Remove from heat. Serve immediately with grated Parmesan and fresh basil leaves.
