Penne with Turkey Tomato Ragu

12 ounces penne pasta

1 tablespoon extra virgin olive oil

4 bacon slices, chopped

12 ounces lean ground turkey

1 teaspoon dried basil

1 onion, medium, chopped

1 carrot, medium, chopped

1 celery stalk, finely chopped

3 cloves garlic, minced

2 (14.5-ounce) can tomatoes, diced

1/4 cup tomato paste

1/3 cup Parmesan cheese, grated, plus additional for serving

1/4 teaspoon ground black pepper

1/4 cup fresh parsley, chopped

1. Bring a Farberware High Performance Nonstick 5-Qt Dutch Oven of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
2. Heat the oil in a Farberware High Performance Nonstick 10-Inch 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.