Christine Avanti’s Old Country Pasta Penne Arrabiata

Christine Avanti's Old Country Pasta Penne Arrabiata

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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.
Course Main Course
Calories 425 kcal


  • 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.

More About This Recipe

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


Calories: 425kcalCarbohydrates: 59gProtein: 33gFat: 9g
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