Recipe courtesy of Kenan Thompson

Turkey Spaghetti

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 4 servings
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Kosher salt and freshly ground black pepper

1 pound spaghetti

1 tablespoon olive oil

4 cloves garlic, minced

1/2 Spanish onion, chopped

10 ounces ground turkey

One 28-ounce can crushed tomatoes

Two 8-ounce cans tomato sauce

Two 6-ounce cans tomato paste

1/2 tablespoon sugar

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried parsley

1/4 teaspoon cinnamon

2 bay leaves

2 tablespoons grated Parmesan

1/2 bunch fresh basil leaves


  1. Bring a large pot of salted water to a boil.
  2. Heat a large pan over medium heat and add the olive oil, garlic and onion. Cook until translucent, about 2 minutes. Add the turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes.
  3. Add the crushed tomatoes, tomato sauce and tomato paste, stirring to combine. Add the sugar, dried basil, oregano, parsley, cinnamon and 1/2 teaspoon each salt and pepper and stir to combine. Add the bay leaves and 1/2 cup water. Stir well and simmer to infuse the flavors, about 10 minutes.
  4. Meanwhile cook the spaghetti in the boiling water according to the package instructions. Drain well.
  5. Transfer the spaghetti to a platter and ladle the sauce on top. Top with the grated Parmesan and fresh basil leaves.