Cassie’s Ruminations

Skabetti Sauce

I’ve blogged this recipe before, but this is a slightly tweaked version, with ground turkey and a smaller batch. It’s just about as good, and a delicious not-quite-fall meal. 🙂 Here’s what I said about it before:

This hearty recipe is handed down to me from my mother and was a staple in the house while I was growing up. She’s allergic to onions, and so always used zucchini instead for the veggie base, and I think it’s a great flavor. When I was very little, I couldn’t quite say “spaghetti,” so this was dubbed “skabetti sauce,” and thus it always will be.

…even when on mini rotelle like these. 😉

Skabetti Sauce
Serves 4-6, generously

1 tbsp olive oil
1 package, 20 oz, ground turkey
4 cloves garlic, pressed (divided)
1 medium zucchini, grated (about 2 cups)
2 28-oz cans diced tomatoes
1 tbsp tomato paste
2 tsp kosher salt
1 tsp black pepper
2 tsp granulated sugar
2 tsp dried oregano
2 tsp dried basil
1/2 tsp red pepper flakes

Heat the olive oil in a large pot over medium heat. Add the turkey and brown well. Add 2 of the cloves of garlic and cook for another 30 seconds, until the garlic is fragrant. Add the zucchini and stir to combine well. Cook until the zucchini is translucent, about 2-3 minutes.

Add the tomatoes, tomato paste, the other 2 cloves of garlic, and the remainder of the seasonings, and stir well. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to low and simmer for at least 30 minutes, stirring occasionally. Serve over pasta.