This Orecchiette with Turkey, Capers, and White Wine is my favorite pasta on the winter rotay!
The turkey is gently simmered in a flavorful sauce made with garlic, onion, white wine, chicken stock, and fresh rosemary and thyme. Once cooked, it’s finished generous sprinkle of fresh Parmesan, a little butter, and a handful of Italian parsley, adding both richness and a burst of freshness. It’s simply divine!
It reminds me a little of the holidays (without spending all-day cooking). I always crave this when it’s cold out and I love that it’s so easy to prepare.
What you’ll need to make Orecchiette with Turkey, Capers, and White Wine:
- extra-virgin olive oil
- garlic cloves
- onion white or yellow
- ground turkey or chicken
- kosher salt
- freshly ground pepper
- dry white wine – like Sauvignon Blanc or Pinot Grigio
- chicken stock
- capers
- fresh rosemary
- fresh thyme
- orecchiette pasta
- unsalted butter
- Parmigiano Reggiano or Pecorino Romano
- Italian parsley
Can I use another protein other than ground turkey?
Feel free to use either turkey or chicken for this recipe. I use either or, whatever I have on hand. Poultry plays better with the flavors in tis recipes as opposed to beef or pork.
Why orecchiette? What other pasta can I use?
I have made this recipe with other pasta noodles but orecchiette really works the best. Reason being, the hallow shape in the middle great for capturing sauces and small ingredients, like small bits of ground turkey and capers. The sauce fits the noodle! I actually keep orecchiette on hand specifically for this recipe because I rarely use it for anything else.
Some other pasta varieties you could use would be:
- Conchiglie
- Fusili
- Rigatoni
- Farfalle
Looking for more pasta recipes? Take a peek at the ones below!
- Sausage and Pepper Pasta
- Blue Cheese and Hazelnut Rigatoni
- Creamy Tomato Basil Pasta
- Smoked Mussel Spaghetti
- Chanterelle Pasta with Smoked Gouda
- Dill Havarti and Castelvetrano Olive Pasta
Orecchiette with Turkey, Capers, and White Wine
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the garlic and onion, and cook, stirring frequently, until softened, about 5 minutes.
- Add ground turkey and season with kosher salt & freshly ground pepper. Raise the heat to medium-high; cook, breaking it up with a wooden spoon. Stirring regularly until the turkey is no longer pink and liquid has evaporated, about 8-10 minutes.
- Add the white wine and cook medium-high heat until nearly entirely evaporated, about 5 minutes. Add the chicken stock, capers, thyme and rosemary and bring the heat down to medium. Let this simmer until the liquid is reduced by half, about 10 minutes.
- While the ragu is reducing, let's get the pasta on the go. Bring a large pot of water to a rolling boil. Add 2 tbsp of salt and return water to a roaring boil before adding pasta. Cook as per package instructions until just shy of al dente.
- Reserve ½ cup of the starchy pasta water. Drain pasta and add it to the skillet along with the Parmigiano-Reggiano, butter, and parsley. Cook over low heat, stirring frequently, adding pasta water 1 tbsp at a time (as needed), until the sauce is thick and creamy, about 2 minutes.
- Transfer to bowls and top with Parmigiano-Reggiano, flat-leaf parsley and freshly ground black pepper. Serve immediately.
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