Ingredients

4 servings

　　1/2 pound rigate (ribbed elbow macaroni)

　　Salt

　　1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)

　　1 tablespoon butter

　　2 1/2 pounds ground lean white-meat turkey

　　4 garlic cloves, chopped

　　1 medium onion, chopped

　　1 red bell pepper, cored, seeded, and chopped

　　2 tablespoons sweet paprika (2 palmfuls)

　　2 teaspoons ground cumin (2/3 palmful)

　　2 teaspoons dried marjoram (2/3 palmful)

　　2 teaspoons freshly ground black pepper (2/3 palmful)

　　2 cups chicken stock or broth

　　1 cup sour cream

　　2 tablespoons finely chopped fresh dill

　　2 tablespoons finely chopped fresh flat-leaf parsley (a generous handful)

　　

Step 1

Bring a pot of water to a boil for the pasta. When it comes to a boil, add the pasta and salt to season the cooking water. Cook the pasta for 6 minutes, al dente.

　　

Step 2

While the water comes to a boil and the pasta cooks, heat a deep skillet over medium-high heat. Add the EVOO, then butter, then ground meat. Break up the meat and crumble, 2 to 3 minutes. Add the garlic, onion, bell pepper, and seasonings to the turkey. Cook for 5 or 6 minutes, then add the chicken stock and sour cream. Bring to a bubble and reduce heat to low. Add the cooked pasta and stir. Let the pasta absorb some sauce, a minute or so. Adjust the seasonings and serve. Garnish with chopped parsley.

　　Rachael Ray's 30-Minute Get Real Meals