Pasta with Turkey Ragu

Recipe slightly adapted from The Food Network Magazine - Jan/Feb 2012 issue

Yield:  4 servings

Ingredients:

Kosher salt

1 Tbsp 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 basil, chopped, plus more for topping

3 Tbsp freshly grated parmesan cheese

12 ounces pasta of your choice

2 Tbsp half-and-half

Directions:

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 tsp 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 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 Tbsp cheese into the sauce.  Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed.  Season with salt and pepper.

Divide the pasta among bowls.  Sprinkle with the remaining 1 Tbsp of cheese and garnish with more basil.