Jessie James Decker’s One-Pot Ground Turkey, Caramelized Onion & Spinach Penne
- 5 slices thick-cut applewood or maple bacon, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
1 24 oz jar Rao’s Homemade Caramelized Onion Sauce, plus more for serving
16 ounces Rao’s Homemade Penne Rigate
- 2.5 cups chicken broth
- 1/2 cup half-and-half
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/2 cup shredded mozzarella cheese
- 3 cups baby spinach
- Add the bacon to a large Dutch oven or 3 qt sauté pan over medium-high heat. Cook until lightly crisped, 5 to 7 minutes. Transfer to a plate lined with paper towels and discard the extra grease from the pot.
In the same pot, heat the oil over medium heat. Add the onion and cook until translucent,5 to 7 minutes. Add the garlic and cook until just fragrant, 1 to 2 minutes.
Add the ground turkey, garlic powder, salt, and pepper and cook, breaking up the meat with a wooden spoon, until cooked through,6 to 8 minutes.
Add the Rao’s Homemade Caramelized Onion Sauce, Rao’s Homemade Penne Rigate, and the chicken broth. Mix gently to coat and increase the heat to high to bring to a boil. Once boiling reduce the heat to medium, partially cover, and cook, stirring occasionally, until the pasta is al dente, about 10 to 15 minutes. If too much moisture evaporates before the pasta is done, add up to an additional full cup of water.
Once the Penne Rigate is cooked through, add the half-and-half and cook until the sauce thickens, about 5 minutes. Fold in the Parmesan, reserved bacon, and mozzarella, then the spinach, one cup at a time, until wilted.
Serve the pasta topped with more warmed Caramelized Onion sauce and Parmesan cheese.