By David Bonom and Marge Perry This healthier version of classic meat ragu gets its smoky depth thanks to judicious use of bacon.
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.