Penne With Turkey Tomato Ragu

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

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain.
2. 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.
3. Top with additional cheese if desired.

penne pasta, extra virgin olive oil, bacon, lean ground turkey, basil, onion, carrot, celery stalk, garlic, tomatoes, tomato paste, parmesan cheese, ground black pepper, parsley

Taken from www.myrecipes.com/recipe/penne-turkey-tomato-ragu (may not work)