Recipe information
Yield
4 servings
Ingredients
1
/2 pound rigate (ribbed elbow macaroni)
Salt
1
tablespoon extra-virgin olive oil (EVOO) (once around the pan)
1
tablespoon butter
2
1/2 pounds ground lean white-meat turkey
4
garlic cloves, chopped
1
medium onion, chopped
1
red bell pepper, cored, seeded, and chopped
2
tablespoons sweet paprika (2 palmfuls)
2
teaspoons ground cumin (2/3 palmful)
2
teaspoons dried marjoram (2/3 palmful)
2
teaspoons freshly ground black pepper (2/3 palmful)
2
cups chicken stock or broth
1
cup sour cream
2
tablespoons finely chopped fresh dill
2
tablespoons finely chopped fresh flat-leaf parsley (a generous handful)
Need to make a substitution?
Preparation
Step 1
Bring a pot of water to a boil for the pasta. When it comes to a boil, add the pasta and salt to season the cooking water. Cook the pasta for 6 minutes, al dente.
Step 2
While the water comes to a boil and the pasta cooks, heat a deep skillet over medium-high heat. Add the EVOO, then butter, then ground meat. Break up the meat and crumble, 2 to 3 minutes. Add the garlic, onion, bell pepper, and seasonings to the turkey. Cook for 5 or 6 minutes, then add the chicken stock and sour cream. Bring to a bubble and reduce heat to low. Add the cooked pasta and stir. Let the pasta absorb some sauce, a minute or so. Adjust the seasonings and serve. Garnish with chopped parsley.