Ingredients

• 2 tablespoons olive oil
• 4 large garlic cloves, chopped
• 1 pound ground turkey
• 1 28-ounce can crushed tomatoes with added puree
• 1/2 cup dry white wine
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh basil or 1 1/2 teaspoons dried
• 4 teaspoons chopped fresh oregano or 2 teaspoons dried
• 12 ounces penne, freshly cooked

Instructions

1. Heat olive oil in heavy large Dutch oven over medium-high heat. Add chopped garlic and sauté until tender, about 3 minutes. Add ground turkey and sauté until beginning to brown, breaking up large chunks with spoon, about 8 minutes. Add crushed tomatoes with puree, white wine, parsley, basil and oregano. Reduce heat to medium-low and simmer mixture until thickened to sauce consistency, about 30 minutes. Season sauce to taste with salt and pepper. Add pasta to sauce and toss to combine.