Turkey Goulash


I love making pasta for dinner, and thankfully Mike and the girls like it too. Pasta is easy, nearly impossible to screw up, and can feed a mob (so to speak).

One of my favorite pasta dishes is turkey goulash. I always have the ingredients on hand for the nights I don’t feel like doing much of anything, and paired up with a loaf of garlic bread and a simple side salad makes for a perfect, fast meal.

I usually make it with farfalle or bowtie pasta, though in the picture above I used cavatappi (my new favorite pasta).

Turkey Goulash

1 pound ground turkey
1 (28 ounce) can stewed, diced tomatoes
3 cloves minced garlic
1 (14 oz) can tomato sauce
2 teaspoons white sugar
1 teaspoon dried basil
1 lb package cavatappi or farfalle pasta

Bring a large pot of lightly salted water to a boil. In the meantime, in a large skillet (or large saucepan) over medium heat, cook the turkey until browned. Stir in the tomatoes, garlic, tomato sauce, sugar and basil, and simmer for about 20 minutes.

Add pasta to the boiling water and cook for about 8 minutes or until al dente, and drain. Combine the pasta and turkey sauce, and serve.

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