Penne with Turkey Ragu

By kfrag

Ingredients

• 1 T oil oil
• 2 leeks - white and light green parts only - finely chopped
• 2 closes garlic
• 6 oz ground turkey
• 1 28 oz can San Marzano tomatoes
• 1/2 cup fresh basil, chopped
• 3 T freshly grated Parmesan cheese
• 12 oz Penne
• 2 T half and half

Details

Cooking time 35mins

Preparation

Step 1

Bring a pot of salted water to boil. Heat olive oil in large skillet over medium heat. Add leeks, garlic and turkey and cook, stirring until turkey browns slightly, about 5-10 min. Add tomatoes and 2 cuts water, salt and pepper to taste. Reduce heat to medium and add half of the basil and parm cheese and simmer, stirring occasionally until thickened, about 10-15 min.

Add pasta to boiling water and cook as label directs. Reserve 1/2 cup of cooking water, drain pasta. Stir 1/2 and 1/2 and remaining basic and 2 T of cheese into sauce. Add pasta an d toss to coat adding some of the additional water as needed. Season w/salt and pepper.

Top with remaining 1 T of parm cheese and more basil