Christine Avanti’s Old Country Pasta Penne Arrabiata

Christine Avanti's Old Country Pasta Penne Arrabiata

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.
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Course: Main Course
Keyword: healthy, hearty, kid-friendly
Calories: 425kcal


  • 2 teaspoon olive oil
  • 1 lb extra-lean ground turkey
  • 1 medium onion, chopped
  • 8 oz sliced mushrooms
  • 1 small green bell pepper
  • 2-3 clove 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 omit if you do not like it spicy
  • 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
  • 1 lb whole-wheat spaghetti or your favorite pasta
  • fresh basil, chopped into thin strips


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


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


Calories: 425kcal | Carbohydrates: 59g | Protein: 33g | Fat: 9g

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