A one-pot turkey and pasta recipe with a modern twist on the classic Hungarian Goulash
Goulash, a traditional Hungarian dish dates back to the 9th century. It was originally a simple meat stew cooked by Hungarian shepherds. Over time, the dish evolved to include various spices and vegetables. Today, goulash is a popular dish in Hungary and is enjoyed by people all over the world. This recipe puts a modern twist on the classic dish by using turkey instead of beef and adding Italian flavors like garlic, thyme, and sage.
Specifically, this version combines Italian and Hungarian flavors to create a hearty and flavorful stew. Importantly, the mouthwatering and easy to make delight starts with a homemade spice mix. Specifically, made from dried porcini mushrooms, cumin seeds, fennel seeds, and smoked paprika. Moreover, the proteins include fresh Italian sausage and ground turkey meat.
Additionally, the amounts and types of spices, fresh aromatics and vegetables matter when creating this flavorful fusion of Italian and Hungarian Cuisine. Specifically, lots of onion, garlic, thyme, sage, carrots, red bell pepper perfumes the dish and elevates the flavor profile. Not to mention, the variety of tomato mixture, includes tomato paste, vine-ripened tomatoes, and whole canned tomatoes. Furthermore, the stew is cooked in a 5-quart Dutch oven pot, with the pasta added towards the end of the cooking process. The result is a rich and satisfying dish that is perfect for a cold winter night or weekend dinner.
Looking for more great recipe ideas similar to the healthier turkey-sausage pasta goulash? Check out these recommendations.
Similarly, this healthier version of Curry Chicken Breasts makes an amazing dinner dish. While you are here on Juliet Kitchen, get the recipe for the ultimate seafood soup-stew extravaganza. A perfect feast for weekend dinners or special occasions.
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Nutritional information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe
One-Pot Turkey Pasta Stew
Equipment
Ingredients
For the Spice Mix
- 3 pieces dried porcini mushrooms
- 1 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 3/4 teaspoon smoked paprika may substitute sweet paprika
For the Proteins
- 3 – 4 tablespoons extra virgin olive oil
- 1 pound fresh turkey Italian sausage hot or sweet. Remove casings.
- 1 pound turkey ground meat white or dark meat
For the aromatics and vegetables
- 1 small onion peeled and diced
- 4 – 5 cloves garlic peeled and chopped
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh sage leaves chopped
- 3 medium carrots peeled and diced
- 1 large red bell pepper seeded and diced
- 1 tablespoon tomato paste
- 4 vine ripened tomatoes seeded and diced
- 28 ounce whole canned tomatoes
- 4 cups Cavatappi pasta
- 4 cups hottest tap water
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 Bay Leaves
- 1 Habanero pepper optional
Instructions
Make the spice mix
- In a mini spice grinder, add the porcini mushrooms, cumin and fennel seeds. Grind into a powder. Empty into a small prep bowl and mix in the smoked paprika.3 pieces dried porcini mushrooms, 1 teaspoon cumin seeds, 1/2 teaspoon fennel seeds, 3/4 teaspoon smoked paprika
Let's make the stew
- Heat a 5-quart dutch oven pot using medium heat. Add the olive oil. Cook the sausage, breaking it up into smaller chunks using the back of a wooden spoon. Cook until no longer pink and lightly browned. Remove the sausage to a bowl.3 – 4 tablespoons extra virgin olive oil, 1 pound fresh turkey Italian sausage
- In the same pot, cook the turkey ground meat until no longer pink. Season with some salt and freshly ground black pepper. Remove to the same bowl with the sausage.1 pound turkey ground meat
- In the same pot, add a little bit more oil if needed. Sauté the onions about 2 to 3 minutes until fragrant.1 small onion
- Add in the garlic, thyme and sage. Mix and cook 30 to 60 seconds until fragrant .4 – 5 cloves garlic, 2 teaspoons fresh thyme leaves, 1 teaspoon fresh sage leaves
- Add in the spice mix. Mix and cook 30 seconds.
- Add in the tomato paste. Mix and cook 1 to 2 minutes until lightly caramelized.1 tablespoon tomato paste
- Add in the carrots, bell peppers and tomatoes. Season with some of the salt and freshly ground black pepper. Mix and cook 3 to 4 minutes.3 medium carrots, 1 large red bell pepper, 4 vine ripened tomatoes
- Add back the cooked turkey sausage and meat. Add in the canned tomatoes. Season with salt and freshly ground black pepper. Add in the bay leaves and hot pepper, if using. Mix to combine. Cover and simmer 30 to 40 minutes until the sauce starts to darken.28 ounce whole canned tomatoes, 2 teaspoons kosher salt, 1/2 teaspoon freshly ground black pepper, 2 Bay Leaves, 1 Habanero pepper
- Add in the pasta and water. Mix to combine. Cover and cook over medium heat, until the pasta is al dente. 10 to 12 minutes. Turn off the stove. Plate and enjoy.Note: You can add a little extra liquid if you want it more saucy. Also the pasta needs to cook a little longer than the al dente recommendation listed on the package. That's because it's competing with the other ingredients and takes a bit longer to reach the al dente texture.4 cups Cavatappi pasta, 4 cups hottest tap water
Nutrition
