Penne with Turkey Tomato Ragu

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.