Turkey Pepperoni Pizza Pasta

• 1 liter, for boiling Water (about 4 cups, for boiling)
• 1.5 g Salt (¼ tsp)
• 75 g dry Pasta (penne or rotini) (2.6 oz dry)
• 200 g raw Turkey breast (7.1 oz raw)
• 35 g raw Onion (1.2 oz raw)
• 5 g Olive oil (1 tsp)
• 1 g Dried oregano (1 tsp)
• 1 g Garlic powder (⅓ tsp)
• 70 g raw Tomato (2.5 oz raw)
• 60 g No-salt-added tomato sauce (2.1 oz)
• 35 g Turkey pepperoni (1.2 oz)
• 35 g Part-skim mozzarella, grated (1.2 oz)

You'll need: Large saucepan, Colander, Large frying pan with a lid, Spatula, Cutting board and knife.

Method

1. Boil the pasta

   Bring the water to a boil with most of the salt. Cook the pasta for the time on the package, until tender with a slight bite. Scoop out a mug of the cooking water, then drain.

   Taste a piece a minute early. It should still be a little firm, because it finishes in the sauce.

2. Brown the turkey and onion

   While the pasta cooks, cut the turkey into 2 cm (¾ inch) cubes and dice the onion. Then scrub the board, knife and your hands with soap before you touch anything else. Heat the oil in the frying pan over medium-high heat and cook both for 6–8 minutes, stirring, until the turkey is golden and 74°C (165°F) inside. Stir in the oregano, garlic powder and a pinch of salt for the last 30 seconds.

   Don't stir for the first 2 minutes. The turkey browns instead of steaming gray.

3. Simmer the pizza sauce

   Dice the tomato and halve the pepperoni slices. Add them to the pan with the tomato sauce and simmer for about 4 minutes, until the tomato has softened and the sauce is thick.

   The pepperoni gives up its spicy fat into the sauce. That's where the pizza flavor comes from.

4. Melt the mozzarella

   Turn the heat to low and stir the pasta into the sauce, adding a splash of the pasta water if it looks thick. Scatter the mozzarella over the top, cover the pan and heat for 2–3 minutes, until the cheese has melted into stretchy strings.

   Keep the lid on. The trapped steam melts the cheese without drying out the pasta.

Swaps

• Turkey breast → Chicken breastThe same size of pieces, cooked to 74°C (165°F).
• Pasta → Whole-wheat pastaMore fiber and a nuttier bite. Cook it 1–2 minutes longer.