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Penne with Turkey Tomato Ragu

Penne with Turkey Tomato Ragu

A healthier version of a classic tomato meat ragu over pasta, this is made with lean ground turkey given smoky depth with just a little bacon.

  • Cuisine:




12 ounces of penne pasta
1 tablespoon of extra virgin olive oil
4 slices of bacon chopped
12 ounces of lean ground turkey
1 teaspoon of dried basil
1 medium of onion chopped
1 medium of carrot finely chopped
1 celery stalk finely chopped
3 cloves of garlic minced
2 (14.5-ounce) cans of diced tomatoes
1/4 cup of tomato paste
1/3 cup of grated Parmesan cheese plus additional for serving
1/4 teaspoon of ground black pepper
1/4 cup of chopped fresh parsley


  1. Bring a Circulon skillet of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
  2. Heat the oil in a Circulon 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, parsley, and penne. Top with additional cheese if desired.