Ingredients
1-1/2 pounds ground turkey1 medium onion, finely chopped1 medium sweet red pepper, finely chopped1 can (28 ounces) diced tomatoes, undrained1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium beef broth1 can (4 ounces) sliced mushrooms, drained1 tablespoon packed brown sugar1 tablespoon chili powder8 ounces uncooked angel hair pasta1 cup shredded cheddar cheese
Preparation
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.
