Quick Turkey Ragu Linguine 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 just tender but still has a bit of bite—about 11 minutes. While the pasta cooks, heat some oil in a skillet over medium heat. Remove the turkey from its casings and add it to the pan, breaking it up with a spoon. Cook, stirring occasionally, until it’s nicely browned, which should take around 7 minutes.

Step 2

Stir in the drained tomatoes and garlic, then lower the heat and let everything simmer until the tomatoes start to break down, about 10 minutes. Pour in the reserved tomato juice along with the Parmesan and cream, stirring to combine. Toss in the spinach and cook until it wilts, around 3 to 5 minutes. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.

Step 3

Drain the linguine and either mix it into the sauce or spoon the sauce over the top. Give everything a taste and season with salt and pepper as needed, then enjoy!