For dinner last night – no photo as we ate late. The dish I thought tasted even better as leftovers, the spices had time to develop.
- 2 Tbsp extra virgin oil, divided
- 1 lb elbow macaroni
- 20 ounce package lean ground turkey
- 1 onion, peeled and diced
- 1 tsp garlic, minced
- 1 Tbsp ground cumin
- 1 Tbsp paprika
- ½ tsp dried oregano
- ½ tsp ground black pepper
- 1/8 tsp ground nutmeg
- 14.5 ounce can petite diced tomatoes
- ½ cup sour cream
- 1 Tbsp dried parsley
Bring a large pot of water to a boil.
Heat a large skillet over medium heat, add half the oil, turkey and onion, sauté until fully cooked. Add in the spices and let cook for a minute. Turn to medium-low and add the tomatoes, remaining oil, sour cream and parsley, salt to taste. Cover and let simmer while the pasta cooks. Drain the pasta and toss with the sauce in the skillet.