Quick & easy turkey spaghetti is a deliciously lighter take on the traditional version. We substitute ground turkey in the typical meat sauce and pair it with tender al dente noodles and a tangy red sauce for a meal everyone will love.
What Makes This Recipe So Good
- Spaghetti in general is such an easy recipe. I love it because it’s one of those meals that you can always keep supplies on hand for, and it’s honestly super low-effort, which is great for busy evenings.
- You’re probably used to a meat sauce based in ground beef or ground sausage. We’ve replaced the beef and pork options with turkey here for a lighter protein that’s typically lower in fat and higher in vitamins and nutrients.
- Because ground turkey is so lean, it can overcook and dry out easily. You want to cook it just until it’s browned and then add the next ingredients quickly to keep it hydrated.
- Don’t drain the spaghetti noodles! When you cook spaghetti, a lot of the flavor ends up in the water. To keep that flavor in the dish, you want to add some of the pasta water to the sauce. That keeps everything flavorful and tender, and also gives the sauce a nice consistency, since the pasta water will have starches from the noodles in it.
More Delicious Recipes You Should Try
- Instant Pot Italian Sausage
- Chicken Parm Sandwich
- Asian Turkey Meatballs
- 4-Ingredient Chili Cheese Dip
- Pan-Seared Salmon in a Red Pepper Cream Sauce
For the Turkey Marinara
- 1 tablespoon olive oil
- 1 pound ground turkey 93/7 preferred
- 1 small onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 2 teaspoons red wine vinegar
- 1 cup chicken broth
- 1 24-ounce jar marinara sauce
- 1 teaspoon sugar optional
- freshly cracked black pepper to taste
For the Spaghetti
- 8 ounces dry spaghetti noodles see Notes
- salt to taste
Serving Suggestions (All Optional)
- chopped fresh basil
- freshly grated parmesan cheesee
- large skillet with high sides
- spatula or wooden spoon
- Large pot
- slotted spoon
- Heat large skillet over medium heat, then pour in olive oil. When oil is hot and shimmery, add ground turkey and cook until browned and crumbled.
- Add onion to skillet and cook until onions begin to brown, then add minced garlic and cook 1 additional minute. Add Italian seasoning and cook until fragrant.
- Pour in red wine vinegar to deglaze pan, making sure to scrape up anything that might be stuck to bottom of skillet.
- Add in chicken broth, marinara sauce, sugar (if using), and pepper to taste. Stir well until all ingredients are fully combined. Simmer over medium heat until sauce thickens, approximately 10 to 15 minutes.
- While sauce simmers, cook spaghetti in large pot according to package instructions.
- Once noodles reach "al dente", transfer noodles directly to skillet without draining first. Take ½ cup of pasta water from pot and pour in to skillet. Stir well to incorporate noodles and water into sauce, then let sit 3 to 5 minutes.
- Once pasta has absorbed sauce somewhat, divide into equal portions and serve warm with fresh basil and freshly grated parmesan, if desired.
- Spaghetti: Feel free to use gluten-free noodles, spinach noodles, cauliflower noodles, etc. to fit this recipe to your tastes and dietary needs.
- Sugar: Sugar is totally optional. It can help to cut the acidity of the spaghetti sauce, but if your marinara is already sweetened, you probably won’t need it.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.