Penne with Turkey Ragu
What you need:
- Salt and pepper
- 1 Tbsp. extra-virgin olive oil
- 2 leeks (only the white and light green parts), chopped
- 1 lb. ground turkey
- 2 cloves minced garlic
- 1 can (28 oz.) crushed tomatoes
- 2 cups water
- 1/4 cup fresh basil, chopped, plus some
- 3 Tbsp. grated Parmesan cheese
- 12 oz. penne pasta
- 2 Tbsp. half-and-half
Directions:
- Cook pasta in salted boiling water. Reserve 1/2 cup pasta water when you drain it.
- Meanwhile, heat olive oil over medium heat in a large skillet.
- Add leeks and turkey and cook until the turkey is slightly browned.
- Add garlic and cook for 1 more minute.
- Add tomatoes, 2 cups water, and salt and pepper to taste.
- Increase heat to high, bring to a boil, and cook for 5 minutes.
- Then reduce heat to medium. Add half of the basil and simmer for 10 minutes, stirring occasionally.
- Add half-and-half, remaining half of the basil, and 2 Tbsp. of Parmesan cheese to the sauce.
- Add drained pasta to the sauce and toss to coat. If needed, add some reserved pasta water to loosen up.
- Season with salt and pepper and serve topped with remaining Parmesan and additional chopped basil.
Recipe from Food Network Magazine
Posted on Knoxville Moms Blog