Ingredients
1 lb. penne
1 tbsp. extra-virgin olive oil
1 lb. ground turkey
Kosher salt
Freshly ground black pepper
1 small yellow onion, diced
3 cloves garlic, minced
1/4 c. tomato paste
1/2 c. vodka
1 (28-oz.) can crushed tomatoes
1 c. heavy cream
1/2 c. freshly grated Parmesan, divided
1/2 tsp. crushed red pepper flakes
8 oz. fresh mozzarella, sliced
Fresh basil, for serving
Preparation
Step 1Preheat oven to 375°. In a large pot of boiling salted water, boil pasta until almost al dente, about 2 minutes less than directions call for. Drain. Step 2Meanwhile, in a medium pot or large high-sided skillet over medium heat, heat oil. Add turkey and cook, breaking meat up with a wooden spoon until no longer pink, about 8 minutes. Drain any excess grease as needed. Step 3Return skillet over medium heat and season turkey with salt and pepper. Add onion and cook until softened, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and stir until meat is well coated and starts to darken, about 1 minute. Add vodka and cook, scraping up any brown bits on the bottom of the pan, until completely reduced, 1 to 2 minutes more. Add crushed tomatoes, heavy cream, ¼ cup of Parmesan, and red pepper flakes. Bring to a simmer then reduce heat and let simmer while pasta continues to cook or at least until mixture is warmed all the way through, stirring occasionally. Step 4Add drained pasta to sauce and stir to coat. Pour pasta into a large baking dish. Top with remaining ¼ cup of Parmesan and mozzarella slices. Step 5Bake until cheese is melty and sides are bubbling, about 25 minutes. Step 6Top with fresh basil to serve.
