Penne with Turkey Tomato Ragu

Ingredients

• 12 ounces penne pasta
• 1 tablespoon extra virgin olive oil
• 4 slices bacon, chopped
• 12 ounces lean ground turkey
• 1 teaspoon dried basil
• 1 medium onion, chopped
• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 3 cloves garlic, minced
• 2 (14.5-ounce) cans diced tomatoes
• 1/4 cup tomato paste
• 1/3 cup grated Parmesan cheese plus additional for serving
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
2. Heat the oil in an Anolon Tri-Ply Clad Sauté 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.