Penne with Light Turkey Ragu

     This pasta recipe is pretty guilt-less and packs a ton of flavor. I love eating pasta and
  don't always have the time to make bolognese sauce and sometimes I just want a lighter
  dish and this is a winner. Serve with your favorite white wine and you will be in bliss.

                                                     Penne with Light Turkey Ragu

      1-2 tablespoons of olive oil
      2 leeks white and green parts only, finely chopped
      2 garlic cloves minced
      1 pound ground turkey
      1 28 ounce can San Marzano tomatoes, crushed
      salt and pepper
      1/4 teaspoon oregano
      1/4 teaspoon parsley
      1/4 cup fresh basil and more for top
      3 tablespoons parmesan cheese and more for top
      12 ounces penne
      2 tablespoons half and half

     1) Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet
     over medium high heat. Add the leeks, garlic and turkey and cook, stirring until the
     turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups of water and spices.
     Increase the heat to high, bring the sauce to a boil and cook 5 minutes and reduce the
     heat to medium, add half of the basil and parmesan and simmer about 10 minutes.
     2) Add cooked sauce into the pasta and serve. Add extra cheese and basil.