Penne with Turkey Tomato Ragu
By David Bonom and Marge Perry. A healthier version of the classic meat ragu gets smoky depth without a lot of added calories or fat, thanks to the judicious use of bacon.
INGREDIENTS
- 12 oz penne pasta
- 1 tbsp extra virgin olive oil
- 4 slices bacon,, chopped
- 12 oz lean ground turkey
- 1 tsp dried basil
- 1 medium onion,, chopped
- 1 medium carrot,, finely chopped
- 3 cloves garlic,, minced
- 2 cans diced tomatoes
- ¼ cup tomato paste
- ⅓ cup grated Parmesan cheese, plus additional for serving
- ¼ tsp ground black pepper
- ¼ cup chopped fresh parlsey
DIRECTIONS
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
- Heat the oil in a large nonstick skillet over medium heat. Add the chopped bacon and cook until crisp, 7-8 minutes. Stir in the turkey and basil; cook, breaking turkey into smaller pieces with a wooden spoon, until lightly browned, about 7-8 minutes. Stir in onion, carrot, celery, and garlic, cook until vegetables are somewhat softened, 5-6 minutes. Add the tomatoes and tomato paste; bring to a simmer and immediately reduce heat to medium; gently simmer 10 minutes until thickened. Remove from heat, stir in cheese, pepper and parsley and serve over penne. Top with additional cheese if desired.