Creamy Turkey Rigatoni

I first made this dish while I was in a cyber desert last month, sans laptop. It's a simple dish that has a few key ingredients in it, and it tastes phenomenal. The best part is a 40 minute(total) cook time. Do I have your attention yet? 

I used ground turkey in this dish, but you could leave it out or substitute in a meat of your choice, (I'm flexible that way) and I used canned sauce, after all it is a school night. If you have the will, and the time, feel free to make your own. I just love creamy red sauce pastas!

Serves 4

Here's what you need:

- One package of rigatoni (cooked and drained)

- Reserve 1 1/2 cups of pasta water

- 1 lb. of ground turkey (thawed)

- 1 can of red pasta sauce

- 1/2 a cup of Italian parsley (chopped)

- 1 tsp. dried oregano

- 1 cup of baby bella mushrooms (sliced)

- 1/2 a large onion (diced)

- 2 tbsp. extra virgin olive oil

- 2 tsp. minced garlic

- 1/2 cup heavy cream

- 1/2 cup Parmesan cheese + more for garnish (freshly grated)

- salt & pepper (to taste)

Begin by heating the olive oil in a large flat pan/skillet on medium/high heat.

Add in the onions and cook until tender.

Meanwhile, cook the rigatoni per package ingredients, drain and set aside. Reserve 1 1/2 cups of pasta water.

Add in a pinch of salt & pepper, 1/4 cup of parsley, oregano and the garlic. Stir and cook for another two minutes.

Add in the mushroom,s and cook stirring frequently until they are browned and soft.

Add in the ground turkey, and stir to combine.

Cook until meat has browned.

Add in the pasta sauce.

And the pasta water.

Stir the ingredients together and bring the mixture to a boil.

Once the mixture comes to a boil, add in the heavy cream. Stir well to combine.

Grate in the fresh Parmesan cheese, stirring the sauce to melt all the cheese in.

There was no way I could take a photo of myself doing this, sorry!

Add in the reserved, cooked rigatoni and toss with a spoon to coat pasta in sauce.

Top with remaining parsley and remove from heat. Plate and garnish each serving with a sprinkle of freshly grated Parmesan cheese, SO good!