Gordon Ramsay Ground Turkey Pasta Recipe

Make Gordon Ramsay Ground Turkey Pasta Recipe: a fast, flavorful weeknight pasta with turkey, tomatoes, basil, and Parmesan.

Ingredients

• 1 lb ground turkey 93/7 lean, room temperature
• 12 oz penne pasta or rigatoni
• 2 tbsp extra virgin olive oil
• 1 large yellow onion finely diced
• 4 cloves fresh garlic minced
• 1 can crushed tomatoes 28 oz, high quality
• 2 tsp kosher salt divided
• 1 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil chopped
• 1/2 cup Parmesan cheese freshly grated

Instructions

Step 1: Bring the Pasta Water to a Boil

Bring a very large pot of water to a rolling boil and salt it generously — about a tablespoon of kosher salt per quart — so the pasta itself carries seasoning. Keep the lid off so you can monitor the boil; this step sets the foundation for properly seasoned, al dente penne or rigatoni later.

Step 2: Season the Ground Turkey

In a mixing bowl, gently season the room-temperature ground turkey with 1 teaspoon kosher salt, freshly ground black pepper, and dried oregano. Use your hands briefly to combine — just until the spices are evenly distributed without compressing the meat. This keeps the turkey tender and prevents it turning dense when cooked.

Step 3: Brown the Turkey

Heat a drizzle of extra-virgin olive oil in a wide, shallow matte ceramic pan and add the seasoned turkey, breaking it up with a wooden spoon as it hits the hot surface. Cook over a steady medium-high heat until the meat is evenly browned and no longer pink, about 6–8 minutes, creating small, crumbly browned textures that will cling to the sauce.

Step 4: Soften the Aromatics

Push the browned turkey to make space and add the finely diced yellow onion; cook until translucent and softened, about 3–4 minutes. Stir in the minced garlic and a pinch of red pepper flakes and cook just until fragrant — about 30–60 seconds — so the garlic becomes glossy but not browned, infusing the turkey with aromatic lift.

Step 5: Add Tomatoes and Simmer to Thicken

Pour in the high-quality crushed tomatoes along with the remaining kosher salt and an extra pinch of oregano, stir everything together, and reduce to a gentle simmer. Allow the sauce to break down and thicken for 10–12 minutes, stirring occasionally until it becomes glossy, slightly reduced, and studded with perfectly crumbled browned turkey and softened onion — a cohesive, spoonable meat sauce.

Step 6: Cook the Pasta to Al Dente

Add the penne or rigatoni to the vigorously boiling, salted water and cook to just shy of al dente — follow package timing but remove one minute earlier. Before draining, reserve about 1/2 cup of the starchy pasta water; this will be used to adjust the sauce’s consistency and help it cling to the ridged pasta.

Step 7: Toss, Finish with Basil and Parmesan

Add the drained pasta straight into the simmered turkey-tomato sauce off the heat and toss vigorously, adding small splashes of reserved pasta water until the sauce becomes silky and emulsified, coating each piece. Stir in the chopped fresh basil and finish with a generous grate of Parmigiano-Reggiano; serve immediately so the pasta gleams with a glossy sauce, speckled with green basil and a light snowfall of cheese.

Notes

• Reserve about 1/2 cup pasta water before draining to adjust sauce consistency.
• Use high quality crushed tomatoes for deeper flavor; avoid watery canned tomatoes.
• Don’t overwork the ground turkey when seasoning to keep it tender.
• Finish with fresh basil and grated Parmesan right before serving for brightness.
• Reheat gently on the stove with a splash of water or olive oil to restore texture.