Friday Food: Turkey Bacon Pasta Sauce

Turkey Bacon Pasta Sauce

One of the easiest things I do for a weeknight supper is dress up a jar of store-bought pasta sauce with fresh ingredients.  Not terribly original, I know – every household has some version of this I’m sure.  The only reason I bring it up here today is that I’ve been tinkering with combinations for a few years now, and I think I’ve hit on the holy grail.

The key ingredient of my masterpiece is pretty straightforward in its appeal: it’s bacon.  Thomas has a theory that everything we eat could be made better by the application of either a) way too much butter, or b) bacon.  Bear in mind that this theory is held by a man who actually has to put PHYSICAL EFFORT into gaining weight.  It’s all fine and dandy for him – the rest of us will just shudder and shake our heads and continue pretending that his suggestion of putting bacon and butter on his cereal in the morning doesn’t sound in the least intriguing.

Usually my pasta sauce is a straight up turkey-spinach concoction – the lean, green, Hulk of pasta sauces. I only decided to add bacon because it happened to be on the ingredient list for something else I was shopping for this week.  Also, a long-ago iteration of my earliest pasta sauce attempts involved a sort of pancetta, and it was pretty good.  In addition, I reasoned, if it works for the turkey bacon club, ergo it must be good as pasta sauce.  Anyway, turns out I was right, and for this edition of Friday Food – here is the recipe:

Turkey Bacon Pasta Sauce

You can eat this the same day you make it (make sure you give it lots of simmer time), but I actually suggest that you make it a day ahead of when you want to serve it – the flavours have a better chance to meld if you leave it sitting in your fridge for about 24 hours.  Another idea would be to adapt the recipe for the slow cooker.


6 slices of bacon
400 g ground turkey (breast or thighs – I used thighs)
1 onion, chopped
3 cloves garlic
1 green pepper, diced
1 tsp dried oregano
1 tsp dried basil
1 jar prepared pasta sauce (I used a simple basil sauce – I also like to make sure the sauce doesn’t have sugar too far up on the ingredients list)
½ cup chicken stock
1 ½ cups (packed) baby spinach leaves

In large skillet (or wok) fry bacon on medium high heat, flipping once, until slightly crisp and golden on the edges (don’t go crazy with the bacon crispiness).  Transfer to paper-towel-lined plate and drain fat from skillet.

In same skillet brown turkey, scraping up brown bits from bacon, and breaking up turkey as much as possible. About 6 minutes.

Add onion, garlic, pepper, oregano and basil to pan.  Cook until onions are softened, about 3 minutes.

Pour in sauce and stir to combine.  Add stock to thin sauce slightly – add more if necessary to produce desired consistency.  Cover and bring to boil.  Reduce heat and simmer for 10 – 15 minutes (more if you’re going to eat it right away).

Finally, add spinach leaves ½ a cup at a time and stir into sauce just until wilted.

Serve over your favourite pasta (pictured is rigatoni).


Share | This entry was posted in eating and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

One Trackback

  1. By Calvin on July 31, 2014 at 4:13 am

    overplayed@uselessness.blooming” rel=”nofollow”>.…


Post a Comment

Your email is never published or shared. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>