This Gordon Ramsay Ground Turkey Pasta takes weeknight comfort to a new level: juicy seasoned turkey, a glossy tomato pan sauce, and perfectly al dente pasta finished with butter, Parmesan, and fresh basil. It is quick, deeply flavorful, and feels a little chef-y without being fussy.
Why You’ll Love This Gordon Ramsay Ground Turkey Pasta
- Big flavor, fast: ready in about 30 minutes with pantry staples.
- Juicy, tender turkey thanks to high-heat browning and a silky finish.
- Balanced sauce with chili heat, tomato depth, and fresh herbs.
- Family friendly and budget conscious with easy swaps.
- Restaurant-style technique made simple at home.
Gordon Ramsay Ground Turkey Pasta Ingredients & Substitutions
- 12 oz short pasta (rigatoni, penne, or orecchiette). Swap: any sturdy shape or gluten-free pasta.
- Kosher salt for pasta water.
- 1 lb ground turkey, 93 percent lean for moisture. Swap: ground chicken or lean beef.
- 2 tbsp extra-virgin olive oil. Swap: avocado oil or light olive oil.
- 1 small yellow onion, finely chopped. Swap: shallots or 1 tsp onion powder in a pinch.
- 4 garlic cloves, minced. Swap: 1 tsp garlic powder if needed.
- 1 tsp crushed red pepper flakes, to taste. Swap: fresh red chili or omit for mild.
- 2 tbsp tomato paste for richness.
- 1/2 cup dry white wine to deglaze. Swap: low-sodium chicken broth.
- 1 can (28 oz) crushed tomatoes or passata.
- 1 tsp Italian seasoning or a mix of dried oregano and thyme.
- 1 tsp kosher salt, plus more to taste, and 1/2 tsp black pepper.
- 2 tbsp unsalted butter for a glossy finish. Swap: a splash of cream or olive oil.
- 1/2 cup finely grated Parmesan, plus extra to serve. Swap: Pecorino Romano.
- Fresh basil or parsley, chopped.
- Optional finishing: 1 tsp lemon zest, a pinch of sugar, or 1 tsp balsamic to balance acidity.
Step-by-Step Instructions to Make Gordon Ramsay Ground Turkey Pasta
1. Boil the Pasta
Bring a large pot of water to a rolling boil. Salt it generously until it tastes like the sea. Add pasta and cook until just shy of al dente per package directions. Reserve 1 cup pasta water, then drain.
2. Brown the Turkey Properly
While the pasta cooks, heat olive oil in a large skillet over medium-high. Add ground turkey in an even layer and season with a pinch of salt and pepper. Let it sear undisturbed for 2 to 3 minutes, then break into craggy pieces. Cook until lightly browned and just cooked through, 4 to 5 minutes total. Transfer to a plate, leaving the flavorful fat in the pan.
3. Build Aromatics and Toast the Tomato Paste
Add onion to the same skillet with a pinch of salt. Cook over medium heat until translucent, 3 to 4 minutes. Stir in garlic and red pepper flakes and cook 30 seconds until fragrant. Add tomato paste and cook 1 to 2 minutes, stirring, until it turns a deep brick red.
4. Deglaze and Reduce
Pour in white wine (or chicken broth). Scrape up any browned bits from the bottom of the pan. Simmer 1 to 2 minutes until reduced by about half.
5. Simmer the Sauce
Stir in crushed tomatoes and Italian seasoning. Return the browned turkey and any juices to the pan. Simmer gently 8 to 10 minutes, stirring occasionally, until thickened and glossy. Taste and adjust salt and pepper. Add a pinch of sugar or a splash of balsamic if the tomatoes taste overly sharp.
6. Marry Pasta and Sauce
Add drained pasta to the skillet. Toss over medium heat with 1/2 cup reserved pasta water until the sauce clings to every piece, 1 to 2 minutes. Off the heat, stir in butter, Parmesan, and chopped basil. Add lemon zest if using. The sauce should be silky and emulsified; splash in more pasta water if it seems tight.
7. Serve
Plate immediately with extra Parmesan and a twist of black pepper. Finish with a drizzle of good olive oil if you like.
Tips for Success
- Dry, then brown: pat turkey dry and give it space so it actually sears.
- Toast the paste: cooking tomato paste until deep red adds real depth.
- Reduce for body: let the wine or broth reduce before adding tomatoes.
- Salt in layers: season the meat, the aromatics, and the sauce lightly to build flavor without oversalting.
- Use pasta water: the starch helps the sauce hug the pasta and stay silky.
Variations of Gordon Ramsay Ground Turkey Pasta
- Creamy: swirl in 1/4 cup cream or mascarpone with the butter.
- Veggie-loaded: add diced zucchini, mushrooms, or spinach during the simmer.
- Smoky-spicy: use smoked paprika and extra chili flakes.
- Mediterranean: add olives, capers, and a sprinkle of feta at the end.
- Lighter low-carb: serve the sauce over zucchini noodles or spaghetti squash.
- Dairy-free: skip butter and cheese; finish with extra-virgin olive oil and nutritional yeast.
Serving Suggestions: What to Pair with Gordon Ramsay Ground Turkey Pasta
- Simple green salad with lemon vinaigrette.
- Garlic bread or warm crusty baguette.
- Roasted broccoli, asparagus, or a tray of balsamic tomatoes.
- Wine pairing: a Chianti, Montepulciano, or a crisp Pinot Grigio.
Storage & Reheating Instructions
- Fridge: store in an airtight container up to 3 to 4 days.
- Freezer: cool fully, then freeze up to 2 to 3 months. Thaw overnight in the fridge.
- Reheat: warm gently on the stovetop with a splash of water or broth, or microwave in 45-second bursts, stirring between to keep it saucy.
Memories Made Around the Table
I made this on a rainy Tuesday when everyone came home hungry at once. The skillet hissed, basil perfumed the kitchen, and by the first forkful the day felt a little brighter.
FAQs
Can I use ground chicken or beef instead of turkey? Yes. Ground chicken works similarly; lean beef adds richer flavor. Adjust salt and skim extra fat if needed.
Is the wine essential? No. Use chicken broth to deglaze. The key is reducing the liquid to concentrate flavor.
How do I keep turkey from drying out? Do not overcook during the initial sear, and finish the pasta in the sauce with butter, Parmesan, and starchy water for moisture.
What pasta shape works best? Rigatoni, penne, or orecchiette hold the sauce beautifully. Any short, ridged shape shines.
Can I make the sauce ahead? Yes. Simmer the sauce, cool, and refrigerate up to 3 days. Reheat and finish with freshly cooked pasta.
Final Thoughts
This Gordon Ramsay Ground Turkey Pasta is comfort with a chef’s touch: quick, bright, and deeply satisfying. Keep it in your weeknight rotation and enjoy every twirl.
Gordon Ramsay Ground Turkey Pasta (30-Minute Dinner)
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 Colander
- 1 Tongs or wooden spoon
- 1 Measuring cup for pasta water
Ingredients
Main Ingredients
- 12 oz short pasta rigatoni, penne, or orecchiette
- kosher salt for pasta water
- 1 lb ground turkey 93% lean
- 2 tbsp extra-virgin olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- 1 tsp crushed red pepper flakes to taste
- 2 tbsp tomato paste
- 0.5 cup dry white wine or low-sodium chicken broth
- 28 oz crushed tomatoes 1 can; or passata
- 1 tsp Italian seasoning
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 2 tbsp unsalted butter
- 0.5 cup Parmesan cheese finely grated, plus extra to serve
- fresh basil or parsley chopped
Optional Finishes
- 1 tsp lemon zest
- sugar a pinch, to balance acidity
- 1 tsp balsamic vinegar to taste
Instructions
Step-by-Step Instructions
- Bring a large pot of water to a rolling boil. Salt it generously until it tastes like the sea. Add pasta and cook until just shy of al dente per package directions. Reserve 1 cup pasta water, then drain.
- While the pasta cooks, heat olive oil in a large skillet over medium-high. Add ground turkey in an even layer and season with a pinch of salt and pepper. Let it sear undisturbed for 2 to 3 minutes, then break into craggy pieces. Cook until lightly browned and just cooked through, 4 to 5 minutes total. Transfer to a plate, leaving the flavorful fat in the pan.
- Add onion to the same skillet with a pinch of salt. Cook over medium heat until translucent, 3 to 4 minutes. Stir in garlic and red pepper flakes and cook 30 seconds until fragrant. Add tomato paste and cook 1 to 2 minutes, stirring, until it turns a deep brick red.
- Pour in white wine (or chicken broth). Scrape up any browned bits from the bottom of the pan. Simmer 1 to 2 minutes until reduced by about half.
- Stir in crushed tomatoes and Italian seasoning. Return the browned turkey and any juices to the pan. Simmer gently 8 to 10 minutes, stirring occasionally, until thickened and glossy. Taste and adjust salt and pepper. Add a pinch of sugar or a splash of balsamic if the tomatoes taste overly sharp.
- Add drained pasta to the skillet. Toss over medium heat with 1/2 cup reserved pasta water until the sauce clings to every piece, 1 to 2 minutes. Off the heat, stir in butter, Parmesan, and chopped basil. Add lemon zest if using. The sauce should be silky and emulsified; splash in more pasta water if it seems tight.
- Plate immediately with extra Parmesan and a twist of black pepper. Finish with a drizzle of good olive oil if you like.