Creamy Turkey Rotini

When I saw this recipe posted by Erin, over at Dinners, Dishes, and Desserts (and she refers to the original post by Lizzy on That skinny chick can bake!!!), I knew it would be good. I mean, turkey, rosemary, and cream - what a great combination! I just loved it. This recipe goes to the "do it again" box.

On another note: Check out this event "Thinking Man's Menu.. With a small prize" on The Culinary Lens. Link one of your own recipes and vote. I linked my "Oven-Roast Duck Legs and Potatoes" recipe.

I submitted this post to the Presto Pasta Nights #226 event, hosted by Simona of Briciole.

Ingredients:
1 big onion, chopped
1-2 tbsp olive oil
1 pound ground turkey (Italian style)
1 tbsp dried crushed rosemary
2 bay leaves
1/4 tsp black pepper
1  14.5-oz can diced tomatoes, pureed
1/2 cup heavy cream
1/4 cup parmesan
1 pound Rotini pasta

Heat oil in a large skillet over medium heat. Add the onion and cook until soft, about 5-7 minutes. Add meat and brown, breaking it up as it cooks. Add bay leaves, rosemary, pepper, and tomatoes. Bring to a simmer, then add the cream and cheese. If the sauce is too thin, let it bubble for a few minutes to reduce it to the desired thickness. In the meantime, prepare pasta as per instructions, drain. Mix pasta and sauce. Serve with additional parmesan, if desired.