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Penne with Turkey Ragu


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  • Kosher salt
  • 1 tablespoon olive oil
  • 2 leeks (white and green parts only), finely chopped
  • 2 cloves garlic, minced
  • 6 ounces ground turkey
  • 1 28 ounce San Marzano tomatoes, crushed by hand
  • Freshly ground pepper
  • 1/4 cup fresh basil, chopped, plus more for garnish
  • 3 Tablespoons freshly grated parmesan cheese
  • 12 ounces penne
  • 2 Tablespoons half and half


Servings 4
Preparation time 15mins
Cooking time 50mins


Step 1

Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey. Cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water, and 1/4 tsp each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half the basil and simmer, stirring occasionally, until thickened, about 10 minutes.

Add the pasta to the boiling water and cook as label directs. Reserve 1/2 cup of the the cooking water, then drain the pasta. Stir in the half and half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Season with salt and pepper.

Top with remaining 1 tablespoon cheese and more basil and serve.


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