Instructions

In a large pot, bring 8 cups of water to a boil.
In a large saute pan or small dutch oven, heat the olive oil over medium-high heat.
Add the onions and minced garlic and saute until translucent but not browned, about 5 minutes.
Add the ground turkey and season with salt and pepper and cook, breaking up the meat, until the turkey is no longer pink – about 7 minutes.
Add the wine to the turkey and cook until the wine evaporates about 5 minutes.
While the wine is cooking down, liberally salt the boiling pasta water and add the orecchiette. Cook the orecchiette until tender but still firm to the bite – about 7 – 10 minutes.
Add the herbs and the chicken stock and simmer until the liquid is reduced by half, about 5 minutes.
Add butter and stir to melt into the sauce. Add the capers, lemon zest and parsley and stir. Reduce the heat to medium-low. Taste and adjust the seasonings.
Drain the pasta and add to the turkey sauce and stir to combine. Transfer the pasta to a serving platter or individual serving bowls. Sprinkle with parmesan if desired, passing additional parmesan at the table.