Penne pasta with turkey tomato sauce

Ingredients:

• 1 can (800 g) of canned small-fruited tomatoes (such as San Marzano or Cherry), mashed by hand
• 180 g of ground turkey
• 350 g penne pasta
• Parmesan rind (optional)
• 2 tbsp. low-fat cream (10% fat)
• 2 leeks, finely chopped
• 2 cloves garlic, chopped
• Coarse salt and freshly ground pepper
• 1/4 cup fresh basilica, chop, and a little for sprinkling
• 3 tablespoons finely grated Parmesan cheese
• 1 tbsp. l. olive oil

Preparation:

1. Prepare the meat tomato sauce: Heat olive oil in a large skillet. Add leeks, garlic, ground turkey and fry, stirring, for about 5 minutes.
   
   Add tomatoes, 2 cups water, and 1/4 teaspoon each salt and pepper. Bring to a boil and simmer for 5 minutes. Reduce heat, add half the basil and the Parmesan rind, and cook the sauce over medium heat, stirring occasionally, until thickened, about 10 minutes.
2. Bring a saucepan of salted water to a boil. Add the penne pasta and cook for the amount of time indicated on the package. Reserve 1/2 cup of the cooking liquid for the sauce; drain the remaining liquid.
3. Add the cream, remaining basil, and 2 tablespoons of cheese to the pan with the sauce. Add the penne pasta and toss, adding more of the reserved pasta liquid if needed. Remove the Parmesan rind and season with salt and pepper to taste.
4. Divide penne pasta with turkey sauce among plates and sprinkle with cheese and basil.