Healthy Rigatoni with Turkey Ragout

Mushrooms and lean turkey lighten up the classic meat sauce.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4
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12 ounces whole-wheat or whole-grain rigatoni

2 teaspoons extra-virgin olive oil

12 ounces sliced button mushrooms

8 ounces lean ground turkey (about 94-percent lean)

1 cup cherry tomatoes, halved

1 tablespoon red wine vinegar

1 medium yellow onion, chopped

Large pinch crushed red pepper

Kosher salt

1/4 cup chopped fresh parsley, plus more for serving

2 tablespoons freshly grated Parmigiano


  1. Bring a large pot of water to a boil. Cook the pasta according to package directions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.
  2. Heat the oil in a large deep nonstick skillet over medium-high heat. Add the mushrooms, turkey, tomatoes, vinegar, onion, crushed red pepper and 3/4 teaspoon salt and cook, stirring and breaking up the meat with a wooden spoon, until the vegetables are soft and the turkey is cooked through, about 8 minutes. Add 1/2 cup of the reserved pasta water, bring to a simmer and cook until the consistency of tomato sauce, about 4 minutes.
  3. Add the cooked pasta to the turkey-mushroom sauce along with the parsley. Toss to combine; adjust seasoning if needed.
  4. Transfer the pasta to a serving platter or individual bowls. Sprinkle with the cheese and parsley and serve.