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One-Skillet Pasta

This recipe was given to me 25 years ago and remains a family favorite. It's a tasty twist on traditional spaghetti, and making a one-skillet pasta saves time on prep and cleanup, too. —Susan Spence, Lawrenceville, Virginia
  • Total Time
    Prep: 20 min. Cook: 1-1/4 hours
  • Makes
    5 servings

Ingredients

  • 1-1/2 pounds ground turkey
  • 1 medium onion, finely chopped
  • 1 medium sweet red pepper, finely chopped
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (4 ounces) sliced mushrooms, drained
  • 1 tablespoon packed brown sugar
  • 1 tablespoon chili powder
  • 8 ounces uncooked angel hair pasta
  • 1 cup shredded cheddar cheese

Directions

  • In a large cast-iron or other heavy skillet, cook the turkey, onion and pepper over medium heat until meat is no longer pink; drain.
  • Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
  • Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

One-Skillet Pasta Tips

What can I use instead of ground turkey?

Ground chicken would be a great substitute in this recipe and turn out nearly the same. You can also use ground beef, but make sure you drain the excess fat after browning.

Can I freeze this dish?

You can! Transfer individual portions of cooled pasta to freezer containers and freeze for up to three months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

What can I serve this with?

Nutrition Facts
1-2/3 cups: 553 calories, 19g fat (7g saturated fat), 114mg cholesterol, 994mg sodium, 55g carbohydrate (14g sugars, 7g fiber), 41g protein.

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