Penne pasta with ground turkey and cherry tomatoes is not only good. It is SO good. The first time I tried this recipe, I was simply amazed by the way it turned out. When my husband took his first bite then said, “That is so good.” I knew the recipe was ready. After all, he is one of the official taste testers. If a dish doesn’t pass his taste buds test, it goes back to the test kitchen.
One of the best things about this penne pasta with ground turkey and cherry tomatoes recipe is definitely the ground turkey, cherry tomatoes, and the seasonings. They offer a perfect combination of deliciousness.
Another great thing about this recipe is it appeals to most, if not all pasta lovers. When I host dinner parties and family get-togethers with pasta on the menu, I often serve a pasta with a white cheese sauce, a pasta with a red tomato sauce, and a pasta with olive oil instead of a traditional sauce.
When asked, “Where is the sauce for the penne pasta?” I simply say, “The olive oil is the sauce.” Sometimes, I get a strange look, as if the person who posed the question is saying, “Pasta without sauce! Really?” I merely smile and say, “Trust me.”
It never fails, at the end of the evening as guests are preparing to head home, someone will ask if there is any “olive oil” pasta left. The answer is always a resounding no.
Check out the video to see how to make our penne pasta with ground turkey and cherry tomatoes — and olive oil. See recipe below the video.
3 CUPS PENNE PASTA
1 POUND GROUND TURKEY
4 CUPS OF CHICKEN STOCK
1 TEASPOON SMOKED PAPRIKA
1 TEASPOON CAYENNE PEPPER
1 TEASPOON BLACK PEPPER
1 TEASPOON ITALIAN SEASONING
1 TEASPOON SEA SALT
1 POUND GROUND TURKEY
1 CUP DICE YELLOW ONIONS
1/2 CUP SLICED MUSHROOMS
1/2 CUP DICED RED BELL PEPPERS
1 CUP CHERRY TOMATO SLICED IN HALF
1/3 CUP FRESH SHREDDED PARMESAN CHEESE
POUR FOUR CUPS OF CHICKEN STOCK INTO A LARGE POT AND BRING TO RAPID BOIL
ADD PENNE PASTA
COOK UNTIL TENDER
SPRINKLE PAPRIKA, SEA SALT, BLACK PEPPER, CAYENNE PEPPER, ITALIAN SEASONING ONTO GROUND TURKEY. MIX WELL.
ADD SEASONED GROUND TURKEY TO SKILLET, COVER WITH LID AND COOK ON MEDIUM HEAT
ADD MUSHROOMS, ONIONS AND RED BELL PEPPERS TO THE GROUND TURKEY AFTER IT IS DONE, COVER WITH LID, COOK TWO MINUTES
DRAIN WATER FROM PENNE PASTA
ADD ONE CUP OF EXTRA VIRGIN OLIVE OIL TO PENNE PASTA
ADD GROUND TURKEY MIXTURE TO PENNE PASTA
SPRINKLE WITH FRESH SHREDDED PARMESANS CHEESE
ADD CHERRY TOMATO HALVES ON TOP, COVER WITH LID
REMOVE FROM HEAT
NOTE: You can add other meat to this recipe, including shrimp, chicken, sausage and ground beef.