Source: Bev Cooks
3/4 pound elbow macaroni
1 pound ground turkey
1/2 white onion, diced
2 cloves garlic, minced
1 tablespoons cumin
1 tablespoons smoked paprika
1 pinch freshly grated nutmeg
2 sprigs fresh oregano, leaves stripped from the stems
1 can crushed tomatoes (14.5 oz)
3 tablespoons sour cream
2 tablespoons extra-virgin olive oil
1/2 cup fresh parsley, chopped
1 teaspoons caraway seeds
1. Bring a large skillet to a medium-high heat. Add the ground turkey and cook until browned, about 6 minutes.
2. Add the onion and toss to combine. Add the garlic, cumin, paprika, nutmeg and oregano. Saute another minute. Add the crushed tomatoes and stir to combine. Add the sour cream and continue to stir. Add salt and pepper to taste.
3. Meanwhile cook the pasta according to package. Drain and toss in the oil, most of the parsley, and the caraway seeds.
3. Add pasta to turkey mixture and toss to combine. Garnish with parsley.