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1
Cook noodles in a large pot of boiling salted water until al dente.
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2
Drain and set aside.
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3
Meanwhile, toss turkey with 1 tbs paprika, salt, and pepper.
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4
(Save the S&P until before serving if little ones will be eating this.)
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5
Heat olive oil over medium heat.
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6
Working in batches, brown turkey and set aside.
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7
Once all the turkey is cooked, add butter to your pan.
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8
When it starts to sizzle, add onion.
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9
Saute, scraping up any brown bits from the turkey.
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10
Cook until tender and all of the onions take on a nice red/brown color.
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11
Return turkey to pan, along with any accumulated juices.
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12
Add tomatoes one by one, crushing with your hands.
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13
Pour in remaining juice, add remaining paprika, and 1/2 cup water.
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14
Bring to a boil and then reduce to a simmer.
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15
Cook until the sauce thickens, about 20 minutes.
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16
(You dont want the sauce to reduce too much or it wont coat the pasta, but you also dont want it to be too thin.
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17
The sauce is just right when it takes a moment to pull back together as you run a spatula through it.
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18
).
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19
Remove from heat and stir in sour cream.
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20
Season adult and older kid portions with salt and pepper.
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21
(I added the sour cream immediately upon removing the pan from heat and it curdled a tiny bit.
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22
It wasnt a big deal either for appearance or taste, but Id wait a tiny bit longer next time.)
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23
Serve over noodles.
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24
Its easy to add veggies to this dish without any extra hassle.
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25
As you can see from the photo, I throw in organic frozen peas.
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26
You can just as easily toss thawed and well-drained organic frozen spinach.
