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


  1. Cook pasta in salted boiling water. Reserve 1/2 cup pasta water when you drain it.
  2. Meanwhile, heat olive oil over medium heat in a large skillet.
  3. Add leeks and turkey and cook until the turkey is slightly browned.
  4. Add garlic and cook for 1 more minute.
  5. Add tomatoes, 2 cups water, and salt and pepper to taste.
  6. Increase heat to high, bring to a boil, and cook for 5 minutes.
  7. Then reduce heat to medium. Add half of the basil and simmer for 10 minutes, stirring occasionally.
  8. Add half-and-half, remaining half of the basil, and 2 Tbsp. of Parmesan cheese to the sauce.
  9. Add drained pasta to the sauce and toss to coat. If needed, add some reserved pasta water to loosen up.
  10. 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