Bacon Mushroom Ragu Pasta
Adapted from Rachael Ray Magazine, October 2014
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
- 2 tbsp. oil
- 8-10 strips of bacon chopped in small pieces
- 1/2 lb. cremini mushrooms chopped
- 3 tbsp. fresh thyme finely chopped (keep 1 tbsp. for garnish)
- 1 lb. ground turkey
- 1 large sweet onion finely chopped
- 3 cloves garlic pressed
- Salt and pepper
- 1 6 oz. can tomato paste
- 2 cups stock
- 1 lb. penne ziti pasta I use DeLallo
- 2 tbsp. butter melted
- Freshly grated Parmesan Cheese
In a large skillet, heat the oil and add the bacon, cooking until the fat melts, about 3 minutes. Add the mushrooms and 2 tbsp. of thyme, stirring until the mushrooms are brown, about 5 more minutes. Add the onion and cook another 5 minutes. Lastly, add the ground turkey to the skillet with garlic, breaking the meat into tiny pieces as it cooks. Cook for about 5 minutes until the meat is done.
Add the tomato paste and stir for about 1 minute. Stir in the stock and bring to a boil; simmer on low while the pasta cooks.
Meanwhile, cook the pasta according to package directions, minus 1-2 minutes, cooking it al dente. Drain and place the pasta in a large bowl, adding the melted butter.
Pour the bacon and mushroom ragu sauce over the pasta. Sprinkle with cheese and fresh thyme; serve.