Vanessa Williams' Turkey Bucatini

bucatini

Classic pasta dishes like carbonara and spaghetti with meatballs are delicious but if you're looking for a change try turkey bucatini. This pasta is Vanessa Williams' favorite to make for her family because it's filling and easy to make. Using turkey instead of ground beef lightens up the dish because turkey has less saturated fat and is generally healthier than red meat. Whip up this dish on a busy weeknight for a meal that pleases the whole family.

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1 lb Bucatini pasta
Kosher salt and black pepper (to taste)
3 tbsp Butter
1 lb Ground turkey
2 tbsp Paprika
1/2 Yellow onion (diced)
2 cloves Garlic (minced)
1/2 cup Pitted green olives (halved)
4 tbsp Olive brine
1/2 cup Basil leaves (chopped)
1/2 cup Sour cream

Bring a large pot of water to a boil and season with salt. Once boiling, add the pasta and cook until al dente.

Drain and reserve some of the pasta water. Set pasta aside.

Heat a large saute pan over medium-high heat and add the butter. Once butter is melted in the pan, add the ground turkey and break up with a wooden spoon until no longer pink, about 6 to 8 minutes.

Season with salt, pepper, and paprika. Add the onion and garlic. Cook for an additional 2 to 3 minutes until the onions and garlic are tender.

Stir in the green olives and olive brine. Add in the pasta with a little bit of the pasta water.

Toss turkey and pasta together in the pan to coat the noodles in the sauce. Remove from the heat.

Stir in the sour cream and add basil. Divide into pasta bowls and serve.

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