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


Serves 6

  • 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


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