Pasta Italiano

Pasta Italiano Recipe - Ground Turkey, Bell Pepper, Paprika, Tomatoes, Chicken, Pasta, Broccoli, Cauliflower

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Pasta Italiano is a delicious and hearty dish that combines lean ground turkey, colorful bell peppers, and a variety of vegetables with pasta in a flavorful tomato broth. This recipe is easy to make and perfect for a cozy weeknight dinner.

History

Pasta Italiano is a classic Italian dish that has been enjoyed for generations. It is a comforting and satisfying meal that is perfect for feeding a crowd or enjoying as leftovers the next day.

Ingredients

0.5 lb (227 g) of lean ground turkey
1 bell pepper, seeded and thinly sliced
1 tbsp of paprika
1 can (14.5 oz (411 g)) of crushed tomatoes
1 can (14.5 oz (411 g)) of chicken or vegetable stock
2 cups of uncooked pasta
2 cups of broccoli florettes
1 cup of cauliflower florettes

How to prepare

Crumble the ground turkey into a skillet.
Brown it over medium-high heat for 2 minutes, stirring occasionally.
Add the pepper strips and paprika, and cook for 2 more minutes.
Add the crushed tomatoes, broth, and pasta to the skillet.
Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 minutes.
Remove the lid (be careful, the skillet and steam are hot!) and arrange the broccoli and cauliflower over the pasta.
Replace the lid and cook for 10 more minutes.

Variations

Add Italian seasoning or red pepper flakes for extra flavor.
Use ground beef or chicken instead of turkey.
Add grated Parmesan cheese on top before serving.

Cooking Tips & Tricks

Be sure to crumble the ground turkey into small pieces for even cooking.

- Feel free to customize the vegetables in this recipe to suit your preferences.

- For a vegetarian version, you can substitute the ground turkey with plant-based protein such as tofu or tempeh.

Serving Suggestions

Serve Pasta Italiano with a side salad and crusty bread for a complete meal.

Cooking Techniques

Be sure to simmer the pasta in the broth to allow it to absorb the flavors of the sauce.

- Covering the skillet while cooking the vegetables helps them steam and become tender.

Ingredient Substitutions

Use any type of ground meat or plant-based protein in place of the ground turkey.

- Substitute any vegetables you have on hand for the bell peppers, broccoli, and cauliflower.

Make Ahead Tips

Pasta Italiano can be made ahead of time and reheated before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Pasta Italiano with fresh herbs such as parsley or basil for a pop of color.

Pairing Recommendations

Pair Pasta Italiano with a glass of red wine such as Chianti or Sangiovese.

Storage and Reheating Instructions

Store any leftovers of Pasta Italiano in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Pasta Italiano contains approximately 350 calories.

Carbohydrates

Each serving of Pasta Italiano contains approximately 45 grams of carbohydrates.

Fats

Each serving of Pasta Italiano contains approximately 8 grams of fat.

Proteins

Each serving of Pasta Italiano contains approximately 20 grams of protein.

Vitamins and minerals

Pasta Italiano is a good source of vitamin C, vitamin A, and potassium.

Alergens

This recipe contains gluten from the pasta. It can be made gluten-free by using gluten-free pasta.

Summary

Pasta Italiano is a balanced meal that provides a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Pasta Italiano is a delicious and nutritious meal that is easy to make and perfect for a cozy dinner at home. Enjoy the flavors of Italy with this hearty and satisfying dish.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Pasta Italiano. It was a warm summer day, and I had just finished helping my neighbor, Mrs. Rossi, with her garden. As a token of her appreciation, she invited me into her kitchen and pulled out a yellowed, stained recipe card from a box on her counter.

"This is my family's recipe for Pasta Italiano," she said with a smile. "I think you'll enjoy making it as much as we do."

I eagerly took the recipe card from her hand and scanned over the ingredients and instructions. It seemed simple enough - just tomatoes, garlic, olive oil, basil, and of course, pasta. But as Mrs. Rossi explained the importance of using fresh, high-quality ingredients and the technique of slowly simmering the sauce to allow the flavors to meld together, I knew this recipe was something special.

Over the years, I have made Pasta Italiano countless times, each time with a newfound appreciation for the dish and the memories it holds. But it wasn't until I traveled to Italy with my husband, Frank, that I truly understood the essence of this classic Italian dish.

We spent a week in Tuscany, exploring the charming villages and rolling hills dotted with vineyards and olive groves. It was there that I learned the art of pasta-making from a local nonna who graciously invited us into her home. She showed me how to knead the dough until it was smooth and elastic, how to roll it out into thin sheets, and how to cut it into perfect strands of spaghetti.

But it was the sauce that truly captured my heart. The nonna taught me how to make a rich and flavorful tomato sauce using ripe San Marzano tomatoes, fresh basil, and a generous glug of extra-virgin olive oil. She emphasized the importance of patience and allowing the sauce to simmer slowly, coaxing out every last bit of flavor.

As we sat down to enjoy a steaming bowl of Pasta Italiano, surrounded by the nonna's family and the sounds of laughter and conversation, I realized that this dish was about more than just food. It was about tradition, family, and the simple joys of life.

When we returned home, I couldn't wait to recreate the Pasta Italiano recipe I had learned in Italy. I carefully selected the best ingredients I could find, making sure to use San Marzano tomatoes, fresh basil from my garden, and a robust olive oil imported from Tuscany.

As I cooked, the familiar scents of garlic and basil filled my kitchen, transporting me back to that sun-drenched afternoon in the nonna's kitchen. I stirred the sauce slowly, allowing it to thicken and intensify in flavor, just as she had taught me.

When the Pasta Italiano was finally ready, I plated it up and called Frank to the table. As we sat down to eat, I couldn't help but smile at the thought of all the places and people that had influenced this dish - Mrs. Rossi, the nonna in Tuscany, and all the memories we had made along the way.

With each bite of Pasta Italiano, I felt a deep sense of gratitude for the recipes and traditions that had been passed down to me. And as I watched Frank's eyes light up with each forkful, I knew that this dish would continue to hold a special place in our hearts for years to come.