# What You’ll Need:
→ Pasta and Meat
01 - 12 ounces rigatoni or penne pasta
02 - 1 pound ground turkey
03 - 1 tablespoon olive oil
→ Sauce
04 - 3 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 cup marinara sauce
07 - 1 cup chicken broth or vegetable broth
08 - 1 cup heavy cream
09 - 1 teaspoon Italian seasoning
10 - 1/2 teaspoon red pepper flakes
11 - Salt, to taste
12 - Black pepper, to taste
→ Cheese and Garnish
13 - 1 1/2 cups shredded cheddar cheese
14 - 1/2 cup grated Parmesan cheese
15 - Fresh parsley or basil, chopped
# How-To:
01 - Fill a large pot with water and add salt. Bring to a rolling boil and cook pasta until al dente according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining. Set the pasta aside.
02 - Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and sauté until fully browned. Season with salt, black pepper, and Italian seasoning. Transfer the cooked turkey to a separate bowl and set aside.
03 - Using the same skillet, add the finely chopped onion and cook for 2 to 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
04 - Pour marinara sauce and broth into the skillet with aromatics. Mix thoroughly, then add heavy cream and red pepper flakes. Bring the mixture to a gentle simmer and return the cooked ground turkey to the skillet. Let the sauce simmer for 5 minutes.
05 - Reduce the heat to low and gradually add shredded cheddar cheese, stirring until the sauce becomes smooth and creamy. Sprinkle in grated Parmesan cheese and blend well.
06 - Add the cooked pasta to the skillet with the sauce, tossing until evenly coated. If the sauce is thick, gradually stir in reserved pasta water until desired consistency is reached.
07 - Remove from heat. Garnish with chopped fresh parsley or basil and serve immediately, accompanied by extra Parmesan cheese if desired.
