Bowl full of yum.

Starting this blog made me realize that I cook a lot of one bowl wonders. I guess it all comes down to the time factor. If only I had more time, right? I’m sure we all find ourselves asking the very same thing.

Usually, there are plenty of well-rounded dinners that somehow miraculously make their way to our table, but lately, not so much. With all the late nights at work, all I want to do is cook a quick, easy, hearty, soul-satisfying dinner that doesn’t result in a sink full of dishes. The key is, I still want to cook. Even after the most ridiculously stressful day, I cannot wait to get home and get in the kitchen. Chopping and prepping just clears my head. It’s therapy. Therapy you can eat. And that is a wonderful thing.

I fully intend to step up my cooking and branch out beyond these blue Positano bowls you’ve already grown to know and love (can you tell they’re my favorite?). But for now, here’s another delicious bowl of yum to add to your list. It also just so happens to be the first recipe I’ve ever written. So although imperfect in its measurements (you can eyeball most of the spices), it holds a special place in my heart (and err, stomach).

My very own Rigatoni Bolognese
1 onion, diced
4 cloves garlic, minced
1 lb package lean, ground turkey (or 3 sweet and two hot sausage links, casings removed)
1 28oz can tomato sauce (I used diced tomatoes this time and added 2 tsps tomato paste)
1/2 tsp red pepper flakes
1 tbsp chili powder
1/2 tsp dried basil
1/2 tsp oregano
1 tbsp brown sugar
1/4 tsp garlic salt
salt and pepper
(seasonings can be adjusted to taste/desired level of hotness)

Directions:
Heat olive oil over medium heat. Add onions, garlic and red pepper flakes. Cook until onions are translucent, about 5 minutes. Add ground turkey and break up with spoon. Saute until turkey is cooked through, another 5-7 minutes. Once turkey is cooked, remove from heat and drain as much of the excess oil as possible. Return to heat and add tomato sauce or diced tomatoes/tomato paste, if using. Saute a few minutes more until sauce begins to thicken. Add spices to taste and brown sugar. Mix to incorporate so that the sugar melts and cook a few minutes more. Add salt and pepper. Taste and adjust seasonings as needed. Serve over rigatoni, with shaved Parmesan cheese and additional red pepper flakes, if desired. Like many sauces, this gets better the longer it cooks, but still works great for a quick, delicious meal in one bowl.

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