Servings: Serves: 4

Kosher salt Kosher salt
12 oz. penne 12 oz. penne
1 Tbsp. extra-virgin olive oil 1 Tbsp. extra-virgin olive oil
2 leeks (white and light green parts only), finely chopped 2 leeks (white and light green parts only), finely chopped
2 cloves garlic, minced 2 cloves garlic, minced
6 oz. ground turkey 6 oz. ground turkey
1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand 1 28-oz. can whole peeled San Marzano tomatoes, crushed by hand
Freshly ground pepper Freshly ground pepper
1/4 cup chopped fresh basil, plus more for topping ¼ cup chopped fresh basil, plus more for topping
3 Tbsp. freshly grated parmesan cheese, plus 1 small piece rind (optional) 3 Tbsp. freshly grated parmesan cheese, plus 1 small piece rind (optional)
2 Tbsp. half-and-half 2 Tbsp. half-and-half

Bring a large pot of salted water to boil. Add the pasta and cook as the label directs. Reserve ½ cup cooking water, then drain.
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 ¼ 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 rind and simmer, stirring occasionally, until thickened, about 10 minutes.
Stir the half-and-half, the remaining basil and 2 Tbsp. cheese into the tomato sauce. Add the penne and toss to coat, adding the reserved cooking water as needed to lossen. Discard the parmesan rind and season with salt and pepper.
Divide the pasta among bowls. Top with the remaining cheese and more basil.