Pasta Alla Marlboro ManPosted: April 5, 2009
I got this recipe from Lauren’s Kitchen. For pasta sauce, this was quite easy and didn’t take all day long to simmer. I loved the chunky tomatoes in it and the deep tomato and cheesy taste. I did use gr. beef as she used gr. turkey and it was delicious! As spaghetti lovers, this was just what we wanted!
2 tablespoons olive oil
1 pound ground turkey
1 large onion, diced
2 cloves garlic, minced
Salt to taste
Freshly ground black pepper to taste
1 generous teaspoon ground thyme
1 28-ounce can whole tomatoes
1 14-oz can crushed tomatoes
1/4 cup freshly grated Parmesan cheese, plus more for sprinkling
1 pound rigatoni-I used angel hair. I bit delicate for this sauce, but angel hair is H favorite. Linguine and other thicker noodles would be perfect.
Heat olive oil in large skillet or pot over medium-low heat. Add onion and cook a couple of minutes, until starting to turn translucent. Add garlic and stir, cooking 1 minute, making sure not to brown the garlic.
Add ground beef and cook until brown. Drain most of excess fat.
Add salt, pepper, and ground thyme. Stir to combine.
Dump in canned tomatoes with their juice. Stir, reduce heat to low, and cover pot. Cook for 30 minutes, stirring a couple of times.
Uncover the pot and cook an additional 30 minutes.
Cook rigatoni (any noodle) according to package directions—don’t overcook! Drain and place individual portions into bowls.
Stir in 1/4 to 1/2 cup grated Parmesan into the sauce. Check and adjust seasonings. Ladle sauce over cooked pasta, sprinkle with more Parmesan, and serve.
***We served it with garlic bread and a mixed greens salad. Perfect meal!