This Gordon Ramsay Ground Turkey Pasta is a creamy, cheesy weeknight dinner that comes together in under 30 minutes. Packed with savory ground turkey, melty cheese, and Italian flavors, it’s comfort food at its finest.
Okay, so let me tell you about this pasta. It’s one of those dishes that looks fancy enough to serve to guests but is actually crazy easy to throw together on a random Tuesday night.
I stumbled across Gordon Ramsay’s approach to ground turkey pasta a while back, and honestly? It’s been a total game-changer in my kitchen. The way the creamy sauce clings to every piece of penne, with that double cheese situation happening—yeah, you’re gonna want seconds.
Table of Contents
What Makes This Gordon Ramsay Ground Turkey Pasta So Special
Here’s the thing: this recipe hits all the right notes. You’ve got protein from the turkey, carbs from the pasta, and enough melty cheese to make you smile. It’s comfort food that doesn’t take forever or require a culinary degree. The sauce is rich and creamy without being heavy, and the Italian seasoning gives it that restaurant-quality vibe. Plus, it’s way more affordable than ordering takeout, and you probably already have most of these ingredients hanging out in your pantry.
Gordon Ramsay Ground Turkey Pasta
Equipment
- Large pot
- Colander
- Large skillet
- wooden spoon
Ingredients
Pasta
- 8 ounces Penne Pasta Feel free to replace it with any pasta shape you love
Sauce
- 2 tablespoons Olive Oil Canola or vegetable oil works as well
- 1 medium Yellow Onion Red onion can give a sharper twist if desired
- 1 pound Ground Turkey Substitute with chicken or ground beef if desired
- 1 teaspoon Salt Adjust per your dietary requirements
- 1 teaspoon Black Pepper Freshly cracked recommended
- 1 teaspoon Italian Seasoning Swap with dried oregano, basil, thyme if needed
- 2 cloves Garlic Minced, garlic powder can also work
Thickening and Flavor
- 2 tablespoons All-purpose Flour Gluten-free flour can be used
- 1 cup Chicken Broth Vegetable broth is an option
- 1 cup Tomato Sauce Canned diced tomatoes can be chunkier
- 0.5 cup Half-and-half Can replace with heavy cream or non-dairy milk
Cheese
- 1 cup Mozzarella Cheese Substitute with provolone or dairy-free cheese
- 1 cup Cheddar Cheese Use any melty cheese you enjoy
Garnish
- 0.25 cup Fresh Parsley Adds freshness to presentation
- 1 teaspoon Red Chili Flakes Optional for a little kick
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions, 8-10 minutes. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté 5 minutes until soft and translucent.
- Add ground turkey, season with salt, pepper, Italian seasoning. Cook 6-8 minutes until browned. Stir in minced garlic and cook 1 more minute.
- Sprinkle flour over turkey mixture, stir 1 minute. Gradually add chicken broth and tomato sauce. Simmer 3-5 minutes until thickened.
- Fold cooked pasta into sauce. Stir in half-and-half. Add reserved pasta water if sauce is too thick.
- Fold in half of the mozzarella and cheddar cheese until melted. Turn off heat, sprinkle remaining cheese, cover for 2 minutes.
- Garnish with fresh parsley and red chili flakes. Serve warm.
Notes
Ingredients You’ll Need
Let me break down what you’re working with here. Don’t stress if you need to swap things around—cooking’s all about making it work with what you’ve got.
| Ingredient Category | Ingredient | Amount | Notes & Substitutions |
|---|---|---|---|
| For the Pasta | Penne Pasta | 8 ounces | Feel free to replace it with any pasta shape you love |
| For the Sauce | Olive Oil | 2 tablespoons | Canola or vegetable oil works just as well if you prefer |
| Yellow Onion | 1 medium | Red onion can give a sharper twist if desired | |
| Ground Turkey | 1 pound | Substitute with chicken or ground beef for variety | |
| Salt | 1 teaspoon | Enhances all flavors; adjust per your dietary requirements | |
| Black Pepper | 1 teaspoon | Freshly cracked is recommended for maximum flavor | |
| Italian Seasoning | 1 teaspoon | Swap with dried oregano, basil, and thyme if needed | |
| Garlic | 2 cloves, minced | Garlic powder can also work in a pinch | |
| For Thickening and Flavor | All-purpose Flour | 2 tablespoons | Gluten-free flour can be a great alternative |
| Chicken Broth | 1 cup | Vegetable broth is an excellent vegetarian option | |
| Tomato Sauce | 1 cup | Canned diced tomatoes can achieve a chunkier texture | |
| Half-and-half | ½ cup | You can replace it with heavy cream or non-dairy milk | |
| For Melting Goodness | Mozzarella Cheese | 1 cup | Feel free to substitute with provolone or dairy-free cheese |
| Cheddar Cheese | 1 cup | Use any melty cheese you enjoy | |
| For Garnishing | Fresh Parsley | ¼ cup | Sprinkling this adds a fresh note to the presentation |
| Red Chili Flakes | 1 teaspoon | Optional for a little kick; you can omit or substitute with fresh chili if desired |
How to Make Gordon Ramsay Ground Turkey Pasta
Alright, let’s get cooking. This is where the magic happens, and trust me, it’s easier than you think.
Cook Your Pasta
Start by bringing a large pot of salted water to a boil. I’m talking ocean-level salty here—it’s your only chance to season the pasta itself. Add your penne and cook according to the package instructions, about 8-10 minutes, until it’s just shy of al dente. Here’s a pro tip: before you drain it, scoop out about a cup of that starchy pasta water. It’s liquid gold for adjusting your sauce later. Drain the pasta in a colander and set it aside, letting the steam escape.
Build Your Flavor Base
Grab a large skillet and heat 2 tablespoons of olive oil over medium heat. Once it’s shimmering and doing its thing, toss in your finely diced yellow onion. Sauté for about 5 minutes, stirring occasionally, until those onions are soft and translucent. You’ll know it’s ready when your kitchen starts smelling incredible.
Brown the Ground Turkey
Now add your ground turkey to the skillet, breaking it up with a wooden spoon as it cooks. This is one of those quick recipes with ground turkey that really delivers on flavor. Cook for about 6-8 minutes until it’s nicely browned and crumbly. Season generously with salt, black pepper, and Italian seasoning—don’t be shy here. Stir in your minced garlic and cook for another minute until it’s fragrant. That smell? Yeah, that’s dinner happening.
Create the Creamy Sauce
Here’s where things get good. Sprinkle 2 tablespoons of all-purpose flour over the browned turkey mixture while stirring continuously. Cook for about a minute to get rid of that raw flour taste. Then gradually pour in 1 cup of chicken broth and 1 cup of tomato sauce while stirring to combine. The flour helps thicken everything up and creates that luscious sauce you’re after. Bring the mixture to a gentle simmer and let it thicken for about 3-5 minutes, stirring occasionally.
Combine Pasta and Sauce
Gently fold your cooked penne into the turkey sauce mixture, making sure every piece gets coated in all that goodness. Stir in ½ cup of half-and-half for that creamy richness. If the sauce seems too thick, add a splash of that reserved pasta water you saved earlier. It’ll help loosen things up and make the sauce cling to the pasta even better.
Add the Cheese
Lower the heat and fold in half of the mozzarella and cheddar cheese, stirring until it’s all melted and bubbly, about 2-3 minutes. Once the cheeses are fully combined and you’ve got that stretchy, melty situation happening, turn off the heat. Sprinkle the remaining cheese on top and cover the skillet for a couple of minutes. This lets the cheese get all melty on top without overcooking the sauce.
Garnish and Serve
To finish off your Gordon Ramsay Ground Turkey Pasta, sprinkle fresh parsley and a dash of red chili flakes over the top. The parsley adds a pop of color and freshness, while the chili flakes give it a little kick if you’re into that. Plate generously and serve warm. Maybe grab some garlic bread on the side—just saying.
Expert Tips for the Best Results
Listen, I’ve made this dinner idea with ground turkey more times than I can count, and I’ve learned a few things along the way.
Don’t Skip the Pasta Water – Seriously, that starchy water is your best friend. It helps the sauce stick to the pasta and creates a silky texture you can’t get any other way. If your sauce looks too thick, add a little splash at a time until it’s perfect.
Season as You Go – Taste your sauce before adding the pasta. You want it slightly over-seasoned because the pasta and cheese will mellow everything out. If it tastes bland now, it’ll be boring later.
Use Freshly Grated Cheese – I know pre-shredded cheese is convenient, but freshly grated melts so much better. Those pre-shredded bags have anti-caking agents that can make your sauce grainy. Trust me on this one.
Let the Turkey Brown Properly – Don’t crowd the pan or stir it too much. Let it sit and develop that nice brown crust. That’s where all the flavor comes from. If you’re constantly moving it around, it’ll steam instead of brown.
Control Your Heat – Medium heat is your sweet spot. Too high and you’ll burn the garlic or make the sauce break. Too low and everything takes forever and doesn’t develop proper flavor.
Delicious Variations to Try
This recipe is super versatile, so feel free to make it your own.
Add Some Veggies – Toss in some spinach, mushrooms, or bell peppers when you’re cooking the onions. It adds nutrition and makes this dinner meal with ground turkey even more satisfying. Zucchini works great too if you dice it small.
Swap the Protein – Ground chicken or lean ground beef work just as well if you’ve got those on hand instead. You could even try Italian sausage if you want something with more punch. Just remove the casings and cook it the same way.
Make It Spicier – If you’re a heat lover, add some crushed red pepper flakes while cooking the turkey, or use spicy Italian sausage instead. A few dashes of hot sauce in the cream also does wonders.
Try Different Pasta Shapes – Rigatoni, rotini, or even shells would be fantastic here. Just make sure you cook them al dente so they don’t get mushy when you toss them with the sauce.
Go Dairy-Free – Use non-dairy milk instead of half-and-half and dairy-free cheese alternatives. It won’t be exactly the same, but it’ll still be tasty and creamy.
Troubleshooting Common Issues
Let’s talk about what to do when things don’t go quite as planned.
Sauce Too Thick – Add more pasta water or broth, a tablespoon at a time, until you reach your desired consistency. The sauce should coat the pasta nicely without being gloppy.
Sauce Too Thin – Let it simmer a bit longer to reduce, or add a tiny bit more flour mixed with cold water. Just remember that the cheese will thicken it up too, so don’t panic too early.
Cheese Is Grainy – This usually happens if the heat is too high when you add the cheese. Lower the heat and add it slowly, stirring constantly. If it’s already grainy, a splash of cream or pasta water while stirring vigorously can sometimes smooth it out.
Turkey Is Dry – Ground turkey can dry out if overcooked. Cook it just until it’s no longer pink, and the sauce will keep it moist. If you’re worried about dryness, you can use a mix of light and dark meat ground turkey instead of all white meat.
Storage and Reheating
Here’s how to keep your leftovers tasting great.
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 3-4 days | Store in an airtight container. Let cool completely before refrigerating to prevent condensation |
| Freezer | Up to 3 months | Freeze in portion-sized containers. Leave some headspace as it expands when frozen |
| Reheating (Stovetop) | 5-7 minutes | Add a splash of broth or water to a pan over medium heat. Stir frequently until heated through |
| Reheating (Microwave) | 2-3 minutes | Heat in 1-minute intervals, stirring between each. Add a tablespoon of water to prevent drying |
No-Waste Kitchen Ideas – If you’ve got leftover pasta, turn it into a baked casserole by topping with extra cheese and breadcrumbs, then baking at 350°F until golden. You can also stuff it into bell peppers for a fun twist. Leftover parsley? Toss it into smoothies, freeze it in ice cube trays with olive oil, or add it to your morning eggs.
Nutrition Information
Here’s the approximate nutritional breakdown per serving. Keep in mind this is based on the recipe as written and will vary depending on your specific ingredients and portion sizes.
| Nutrient | Per Serving (serves 4) |
|---|---|
| Calories | 620 |
| Protein | 38g |
| Carbohydrates | 52g |
| Fat | 28g |
| Saturated Fat | 13g |
| Fiber | 3g |
| Sugar | 5g |
| Sodium | 890mg |
| Cholesterol | 105mg |
Gordon Ramsay Ground Turkey Pasta FAQs
Can I make this Gordon Ramsay Ground Turkey Pasta ahead of time?
Absolutely! You can prep the sauce up to 2 days in advance and store it in the fridge. When you’re ready to eat, just cook fresh pasta and combine everything. The pasta doesn’t hold up as well if you cook it too far ahead since it can get mushy, so I’d recommend cooking it fresh when possible.
What’s the best pasta shape for this recipe?
Penne works beautifully because the sauce gets inside those little tubes, but honestly, any short pasta with some texture will do the job. Rigatoni, shells, or rotini are all great options. Just avoid long, thin pasta like spaghetti since the chunky sauce won’t cling to it as well.
Can I use ground chicken instead of turkey?
Yeah, definitely! Ground chicken works just as well in this recipe. The flavor will be slightly different, but the cooking process is exactly the same. You could even mix half turkey and half chicken if you want to use up what you’ve got in the fridge.
How can I make this recipe healthier?
Try using whole wheat pasta for more fiber, swap the half-and-half for low-fat milk, and use reduced-fat cheese. You can also add more veggies like spinach, zucchini, or mushrooms to bulk it up without adding many calories. Every little swap helps if you’re watching what you eat.
Why does my cheese sauce get grainy?
This usually happens when the cheese is added over too high heat or if you’re using pre-shredded cheese with anti-caking agents. Make sure your heat is low when adding cheese, and use freshly grated if possible. Stir constantly and be patient—rushing it will give you a grainy texture every time.
Make This Recipe Your Own
Look, at the end of the day, this Gordon Ramsay Ground Turkey Pasta is all about bringing comfort to your table without the stress. It’s perfect for busy weeknights when you want something that tastes like you spent hours in the kitchen but actually took less than 30 minutes. The combination of savory turkey, creamy sauce, and melty cheese is seriously addictive.
If you’re looking for more inspiration, check out these other favorites: sourdough discard cheddar biscuits are perfect on the side, or try my brown butter sourdough discard chocolate chip cookies for dessert. For more one-pan dinner ideas, my bibimbap recipe is another weeknight winner.
So go ahead and give this recipe a try tonight. I promise your family’s gonna be asking for it on repeat. And hey, if you love it as much as I do, save it to Pinterest so you can find it again, and drop a comment below to let me know how it turned out. Did you add your own twist? I wanna hear about it!
Happy cooking, friends!
