Turkey Caprese Pasta Skillet

I created this turkey caprese pasta skillet one night when we had family over for dinner. I was craving something cozy and comforting. The little mozzarella balls are my favorite part-so creamy and soft, they feel like a treat in every bite. The fresh basil adds just the right balance of fresh, herbaceous flavor. I like to broil slices of French bread, smothered with salted butter, to scoop up every last morsel of the rich, hearty sauce. Trust me, you'll be saying "yum" with every bite!

Ingredients

1 tbsp. olive oil
1 tbsp. unsalted butter
1 lb. ground turkey
2 small onions, diced
4 garlic cloves, grated on a micro plain
3 tsp. salt
1 tsp. fresh cracked pepper
1 c. white wine
42 oz. canned crushed tomatoes
2 tbsp. tomato paste
1 tsp. sugar
½ tsp. crushed red pepper
¼ c. pasta water
½ c. half and half
½ c. heavy cream
⅔ c. freshly shredded parmesan
8 oz. mozzarella pearls
7 basil leaves, chiffonade
1 lb. rotini

Instructions

Bring a large pot of salted water to a boil and cook rotini to 'al dente' (I use approximately 1 tbsp. of salt to a large pot of water). Reserve ¼ cup of the pasta water. Drain pasta and set aside.
Heat olive oil and butter in a deep skillet or Dutch oven. Add turkey, garlic, and onion. Cook until the meat is no longer pink and the liquid from the onions has evaporated. Sprinkle with salt and fresh cracked pepper.
Add wine and cook down for 2-3 minutes. Add the crushed tomatoes, tomato paste, sugar, crushed red pepper, and pasta water. Bring to a boil over medium heat and reduce to a simmer. Simmer on low for 35 minutes, adding the parmesan when there is 5 minutes remaining.
Add the half and half and cream and stir until combined. Stir in rotini and mozzarella pearls. Top with fresh basil.