Penne with Turkey Ragù

Penne with Turkey Ragù are a lighter variant of the classic meat ragù. Here is the recipe:

Ingredients

• 400 g penne (or other type of short pasta)
• 500 g ground turkey breast
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 garlic cloves, chopped
• 400 g tomato passata
• 150 ml chicken or vegetable broth (optional)
• 1 glass white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Fresh basil or rosemary (according to preference)

Preparation

1. In a large skillet, heat a little oil and sauté the onion, carrot, and celery until softened.

2. Add the garlic and cook for a minute until fragrant.

3. Add the ground turkey and cook until the meat changes color, making sure to break it up well as it cooks.

4. Deglaze with the white wine and let it evaporate.

5. Add the tomato passata and, if you want a touch of freshness, add some basil or rosemary.

6. Simmer over medium-low heat for at least 30 minutes. If the sauce seems too thick, you can thin it with a little broth.

7. Meanwhile, cook the penne in boiling salted water according to the package instructions, then drain al dente.

8. Toss the penne with the turkey ragù in the skillet to coat.

Serve the penne with turkey ragù immediately, with a final sprinkle of fresh pepper and grated cheese, if desired. This dish is ideal for a hearty dinner without weighing you down. Buon appetito!