Braised turkey pappardelle pasta recipe with tomatoes, gouda cheese and seasonings served in a white pot.

Braised Turkey Pappardelle Pasta, Basil Tomato Sauce & Smoked Gouda by Ivana Raca

  • 6 Servings

Ingredient List

  • 1 lb turkey coarsely ground
  • 10 ounces pappardelle dry or fresh noodles
  • 1/2 can Muir Glen™ Tomatoes with Basil
  • 2 ounces smoked gouda cheese
  • 1 yellow onion, medium dice
  • 6 garlic cloves, slivers
  • 4 sprigs thyme
  • 6 sprigs of basil
  • 1 piece black garlic or roasted garlic cloves
  • 2 ounce butter, salted
  • 1/2 cup olive oil
  • 2 tbsp kosher salt
  • fresh black pepper


  1. Boil water in a large pot, season with 2 tbsp kosher salt.
  2. Cook pappardelle noodles for 8 minutes. Strain and set aside once ounce of pasta water.
  3. Drizzle olive oil onto the pappardelle noodles so they don't stick.
  4. Run your fingers through the noodles a few times to make sure they are all separated.
  5. In a medium non stick pan, brown ground turkey for 10 minutes.
  6. Season lightly with salt and pepper.
  7. Add onions, slivered garlic and 1/4 cup olive oil at a medium low heat to the meat and simmer for another 10 minutes. Deglaze with white wine.
  8. Add a 1/4 can of Muir basil tomatoes and simmer for another 15 minutes at low heat.
  9. Once the sauce has been reduced add pasta, butter, thyme and basil to the dish and adjust the seasoning.
  10. Add butter and black garlic to finish the dish.
  11. Grate smoked gouda on top of the plate and garnish the dish with baby thyme.