Penne Rigate



Today's lunch was prepared and cooked by my son whose fondness for italian food like all kinds of pasta, polenta, italian sausage, pizza, to name a few, is heightened by his affiliation with his italian-american girlfiend and his italian-american best friend. His dedication to eating healthy foods and exercising regularly greatly inspires and encourages our family to stay fit and eat healthier foods.

Ingredients
1 lb ground turkey
3 big cloves minced garlic
1 medium-sized finely chopped onion
1 teaspoon salt
dashes of freshly ground pepper
1 big can marinara sauce
3 tablespoons olive oil
1/2 laurel leaf (optional)
1 package penne rigate pasta
1 tablespoon finely chopped italian flat-leaf parsley (for garnishing)
sprinkles 0f ground parmegianno regianno

Procedure
In a pan, brown the garlic with olive oil in medium heat and then add the chopped onion until it becomes transparent.  Add the ground turkey and  cook until no longer pink.  Add salt and dashes of freshly ground pepper, and 1/2  laurel leaf (optional). Add the marinara sauce and cook for about 3 to 4 minutes.

Bring 8 cups of water to boil and drop the pasta to cook al dente or abour 8 to 10 minutes. You can add 1 tablespoon of salt in the water if you like (optional). Strain through a colander and set aside.

Add the cooked pasta together with the cooked sauce and mix well.  Put in a serving plate, sprinkle with the cheese and top with freshly chopped flat-leaf italian parsley.  Serve immediately.

*Serves 8 to 10 people
*Serve with garlic bread

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