Why is this pasta such a favorite? There are a few good reasons why we love it so much and why I hope you will make it. No heavy sauce or added butter to start. A lot of colorful healthy peppers, plus serrano for added flavor and a slight hint of spicy. Onions, garlic, sage and a small amount of freshly grated asiago cheese round out the flavor of this dish. It’s just that simple but has a bounty of rich flavors and it feels light to the taste and your tummy will thank you. This easy weeknight or weekend dish will leave you licking your lips and smacking your tongue. How sexy is that? Try it and you will find out. And you must know that the leftovers add more dept to the flavor – so go ahead and make it ahead.
Enjoy and Happy Cooking!
Try this popular recipe:
Ziti with Turkey & Peppers | Stovetop
An easy stovetop pasta that is great for any weekday or weeknight dinner table.
- 1 pound ziti pasta
- water and salt for cooking pasta
- 2 pounds ground turkey meat
- 4 cloves garlic peeled and crushed or finely minced
- 2 small onions peeled, halved and thinly sliced
- 2 serrano peppers remove seeds from one. Dice the peppers.
- 1 red bell pepper seeds removed and diced
- 1 orange bell pepper seeds removed and diced
- 1 yellow bell pepper seeds removed and diced
- 3/4 tablespoon fresh sage leaves crushed (I used about 8 small leaves)
- 1/2 cup freshly grated asiago cheese (plus more for garnish) Can substitue parmesan.
- 1/4 cup extra virgin olive oil
- 2 teaspoons sea salt (adjust for your diet)
- 1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil.
Note: I use 1 tablespoon salt in a 5 quart pot filled with water. I also start with the water so that the pasta comes out right when it’s needed in the meat and vegetables mixture
In a large saute pan, add the olive oil. Use medium heat.
Note: Make sure you do not heat the oil until it starts to smoke.
Add the onions and saute 2 to 3 minutes until it is translucent.
Add the peppers, garlic, sage and season with a pinch of the salt and black pepper. Use a spoon to mix. Cook 8 to 10 minutes until the veggies sofftens.
Add the turkey ground meat. Use the spoon to incorporate the meat with the veggies. Use the spoon to break up any large lumps that form. Let the meat cook until it is no longer pink. This will take 8 to 10 minutes, usually.
While the meat is cooking add the pasta to the pot of boiling water and cook al dente according to the package direction.
Note: My pasta took 10 mintes – so it came out at the perfect time to add to the meat and veggies. If you cook your pasta ahead of the meat mixture being ready, coat the cooked pasta with some olive oil. (Do not add oil to the pasta water while it is cooking – it’s a waste)
Reserve 1 cup of the starchy pasta water.
Once the turkey meat is almost no longer pink, season it with the remaining salt and pepper. Sti/mix.
Note: I like to season the meat during the last 2 minutes of cooking. If you choose to season the meat as soon as it hits the pot, make sure to NOT dump it – sprinkle the salt and pepper so that it is easier to incorporate.
Add the pasta. Stir/mix to coat the pasta. Pour in about 1/2 cup of pasta water or up to 1 cup – this depends on how much sauce you want in the dish. Stir to coat the pasta. Turn off the stove.
Add in the 1/2 cup of asiago cheese (or parmesan if you prefer). Stir/mix until the cheese melts and is incorporated with the meat and vegetables.
Plate and serve. Garnish with sage or your favorite herbs and more cheese if desired. Enjoy!