- Kosher salt
- 1 tablespoon extra-virgin olive oil
- 2 leeks (white and light green parts only), finely chopped
- 2 cloves garlic, minced
- 6 ounces ground turkey
- 1 28-ounce can San Marzano tomatoes, crushed by hand
- Freshly ground pepper
- 1/4 cup fresh basil, chopped, plus more for topping
- 3 tablespoons freshly grated parmesan cheese, plus the rind (optional)
- 12 ounces penne
- 2 tablespoons half-and-half
Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes.
Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper.
Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil.
Per serving: Calories 493; Fat 8 g (Saturated 3 g); Cholesterol 27 mg; Sodium 392 mg; Carbohydrate 79 g; Fiber 7 g; Protein 26 g
Photograph by Antonis Achilleos