Penne with Turkey Tomato Ragu

Circulon Gourmet Cookware
Penne with Turkey Tomato Ragu
By David Bonom and Marge Perry
This healthier version of classic meat ragu gets its smoky depth thanks to judicious use of bacon.
4 servings


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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 cans (14.5-ounce) 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


Prep: 20 Minutes
Cook: 40 Minutes

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.

Heat the oil in a large nonstick skillet 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.

Created date

November 2011