Penne with Turkey Tomato Ragu

By: Marge Perry & David Bonom

  • Yield:

    4 Servings

  • Cuisine:


  • Course:



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.