One-Skillet Pasta

 

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.