Save It The smell of sesame oil hitting a hot pan still makes me think of those evenings when I needed dinner fast but refused to settle for boring. This pasta came together one night when I had ground turkey thawing and a head of broccoli threatening to wilt in the crisper. I threw together a sauce with whatever was in the pantry, tasted it, added more honey, then more sriracha, and suddenly I had something that made my husband look up from his phone. Now it shows up on our table at least twice a month.
I made this for my sister when she was going through a phase of eating nothing but takeout, convinced she was too busy to cook. She watched me toss it together while we talked, and halfway through she said, wait, thats it? The look on her face when she tasted it was worth every minute. She texted me three days later asking for the recipe again because she had already made it twice.
Ingredients
- Penne pasta: The ridges grab onto the sauce beautifully, but rigatoni or fusilli work just as well if thats what you have.
- Lean ground turkey: It stays light and soaks up the sauce without releasing too much fat, though ground chicken is a perfect swap.
- Broccoli florets: Small florets cook faster and more evenly, so break them down if yours are large.
- Red bell pepper: Adds a sweet crunch and a pop of color that makes the whole dish look alive.
- Garlic: Freshly minced is non-negotiable here, the flavor is sharper and more vibrant than anything from a jar.
- Green onions: Stirred in at the end, they add a fresh bite that cuts through the richness.
- Low-sodium soy sauce: Gives you control over the salt level, especially important since it reduces as the sauce thickens.
- Honey: Balances the heat and adds a glossy sheen to the sauce that makes everything look restaurant quality.
- Sriracha or chili garlic sauce: Start with less if youre heat-shy, you can always add more but you cant take it back.
- Rice vinegar: A splash of tanginess that keeps the sweetness from getting cloying.
- Toasted sesame oil: A little goes a long way, this is the ingredient that makes people ask what that flavor is.
- Cornstarch slurry: The secret to a sauce that clings instead of pooling at the bottom of the bowl.
- Sesame seeds and herbs: Optional, but they make it look like you tried harder than you did.
Instructions
- Boil the pasta:
- Get your water boiling and salt it generously, this is your only chance to season the pasta itself. Reserve some pasta water before draining, it has starch that helps the sauce cling later.
- Brown the turkey:
- Let it sit undisturbed for a minute before you start breaking it up, you want some caramelization on the bottom. Keep breaking it into small crumbles so it mixes well with the pasta.
- Add the vegetables:
- Toss in the broccoli, bell pepper, and garlic, and keep everything moving so the garlic doesnt burn. The broccoli should turn bright green and still have a little snap to it.
- Mix the sauce:
- Whisk everything together in a bowl so the cornstarch doesnt clump when it hits the hot pan. Make sure the honey is fully dissolved before you pour it in.
- Thicken the sauce:
- Pour it over the turkey and veggies and stir constantly as it bubbles and thickens. This takes less than two minutes, so dont walk away.
- Toss with pasta:
- Add the drained pasta and toss everything together, using reserved pasta water to loosen the sauce if it looks too thick. You want every piece coated but not swimming.
- Finish and garnish:
- Stir in the green onions off the heat so they stay bright and crisp. Sprinkle sesame seeds and herbs on top if youre feeling fancy.
Save It 
Save It The first time I served this to friends, one of them scraped her bowl clean and then asked if there was more in the kitchen. There wasnt, but I took it as the highest compliment. Its become my go-to when I want something that feels special but doesnt require me to stand over the stove for an hour.
Making It Your Own
This recipe is forgiving and adaptable in the best way. If you like more heat, double the sriracha or add red pepper flakes when you cook the garlic. If youre feeding kids, dial back the spice and let them drizzle extra honey on top. Ive added snap peas, shredded carrots, and even edamame when I had them around, and it always works. Sometimes I use spaghetti instead of penne just because its what I have open, and honestly, nobody notices.
Storage and Leftovers
Leftovers keep in the fridge for up to four days in an airtight container. The pasta soaks up some of the sauce as it sits, so when you reheat it, add a splash of water or broth to loosen everything back up. I usually reheat it in a skillet over medium heat rather than the microwave because it brings back some of that fresh-cooked texture. My husband eats it cold straight from the fridge for lunch, which I dont understand but also dont judge.
Pairing and Serving Suggestions
This dish is bold enough to stand on its own, but a simple side salad with a citrus vinaigrette balances the richness nicely. If youre drinking wine, go for something crisp like Sauvignon Blanc or a dry Riesling that wont compete with the sweet and spicy notes. Ive also served it with steamed edamame on the side for extra protein and a bit of textural contrast.
- Serve it in wide shallow bowls so the sauce pools just a little at the bottom.
- Have extra sriracha and sesame seeds on the table for people to customize their heat level.
- Pair with iced green tea if youre skipping alcohol, the slight bitterness works beautifully.
Save It 
Save It This is the kind of recipe that makes weeknight cooking feel less like a chore and more like something you actually want to do. Keep the ingredients stocked and youll never be more than 30 minutes away from a dinner that tastes like you care.
Common Questions About Recipes
- → Can I make this dish less spicy?
Yes, simply reduce the amount of sriracha or chili garlic sauce to your preferred heat level. You can start with 1 tablespoon and add more to taste, or omit it entirely for a sweet-savory version.
- → What can I substitute for ground turkey?
Ground chicken works perfectly as a direct substitute. You could also use ground pork for a richer flavor, or extra-firm crumbled tofu for a vegetarian option.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to refresh the sauce and prevent the pasta from drying out.
- → Can I use a different type of pasta?
Absolutely. Fusilli, rigatoni, or farfalle work wonderfully as they catch the sauce well. You can also use gluten-free pasta or whole wheat pasta for different dietary needs.
- → What vegetables can I add or substitute?
Snap peas, carrots, zucchini, or mushrooms are excellent additions or substitutes. Add them when you sauté the broccoli, adjusting cooking time based on the vegetable's density.
- → How can I make this dairy-free dish even healthier?
Use whole wheat or chickpea pasta for added fiber and protein. You can also increase the vegetable ratio and reduce the pasta amount, or add extra greens like spinach at the end of cooking.