Christine Avanti’s Old Country Pasta Penne Arrabiata

Christine Avanti’s Old Country Pasta Penne Arrabiata


  • 2 teaspoons olive oil
  • 1lb extra-lean ground turkey
  • 1 Medium onion, chopped
  • 8oz sliced mushrooms
  • 1 Small green bell pepper
  • 2-3 cloves garlic, minced
  • 1/2 teaspoon dried Italian seasoning or oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 26-ounce jar pasta sauce (I love Classico spicy red pepper)
  • 1 16-ounce can diced tomatoes
  • 1/3 cup reduced fat parmesan cheese
  • 1lb whole-wheat spaghetti or your favorite pasta
  • fresh basil, chopped into thin strips ((omit the red pepper flakes if you do not like it spicy))

About This Recipe

You can make this as spaghetti or penne as shown here.

You just can't beat homemade pasta with a rich meaty sauce. If you haven't had turkey as your meat sauce, you are in for a surprise. It's all in the saute which I shall now demonstrate. If you try this and like it, be sure to CLICK LIKE below.

Serving size: 1 cup cooked pasta with enough sauce to be proportional

Nutriton Facts per serving: 425 Cals, 33 gram Protein, 59 grams Carbs, 9 grams Fat


Step 1
Heat oil in a large saucepan; sauté garlic, spices, salt, and onion for 2 minutes. Add ground turkey and cook until browned.
Step 2
Next add bell pepper and mushrooms, sauté for 4 more minutes.
Step 3
Add pasta sauce and bring to a boil; reduce heat.
Step 4
Simmer, uncovered for 5 minutes, stirring occasionally
Step 5
Add parmesan cheese and stir into sauce before serving.
Step 6
Prepare pasta according to package directions.
Step 7
For al-dente pasta, take 2 minutes off recommended boiling time. Serve 1 cup of cooked pasta topped with red sauce.