- 2 tablespoons olive oil
- 1 pound ground turkey
- 4 teaspoons minced garlic (about 4 cloves)
- 1 tablespoon dried oregano
- 1 tablespoon crushed red pepper flakes (this gives your dish some extra flavor, but not a lot of heat–up it if you want it hotter)
- 3/4 cup dry red wine
- 1 28-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 1/4 teaspoon ground nutmeg
- 1/4 chopped fresh basil leaves, lightly packed
- 1/4 cup half-and-half (I used fat-free)
- 1/2 cup freshly grated Parmesan, plus more for serving
- Heat olive oil in a large pan and add ground turkey. Cook until the turkey has started to brown, about 5 to 7 minutes. Stir in the garlic, oregano, and red pepper flakes and cook one more minute. Pour 1 cup of red wine into the skillet and use it to scrape up any brown bits. Add tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring to combine. Bring to a boil, then lower heat to a simmer for 10 minutes.
- While the meat is simmering, cook pasta according to manufacturer’s directions.
- While the pasta cooks, finish the sauce. Add the nutmeg, basil, and half-and-half, simmer for 10 minutes, or until thickened. When the pasta is cooked, drain and add pasta to the sauce. Toss with 1/2 cup Parmesan cheese.