Fast Linguine with Turkey Ragu for Two

Ingredients

• 3 ½ ounces linguine pasta
• 1 ½ teaspoons olive oil
• ½ pound Italian turkey sausage links
• 1 (14.5 ounce) can diced tomatoes, drained and juice reserved
• 2 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• 2 tablespoons heavy cream
• 1 cup baby spinach
• 1 pinch salt and freshly ground black pepper to taste

Step 1

Bring a large pot of salted water to a boil, then cook the linguine until it’s tender but still has a bit of bite, about 11 minutes. While the pasta is cooking, heat some oil in a skillet over medium heat. Take the turkey links out of their casings and crumble the meat into the pan. Cook, stirring occasionally, until the turkey is nicely browned, which should take around 7 minutes.

Step 2

Add the drained tomatoes and garlic to the skillet. Turn the heat down and let it simmer until the tomatoes start to break down, about 10 minutes. Stir in the reserved tomato liquid along with the Parmesan and cream. Toss in the spinach, and if the sauce seems too thick, add a splash of the pasta water you reserved when draining the linguine. Cook everything together, stirring until the spinach wilts, about 3 to 5 minutes. Season with salt and pepper to taste.

Step 3

Finally, serve the turkey ragu over the drained linguine and enjoy!