Into a huge skillet, I put a little oil, 1 Tbsp pre-minced garlic, 1/4 tsp red pepper flakes, salt, and sauted for a minute. In the same skillet, I browned 1 lb. ground turkey just until no longer pink. I added 2-14.5 oz cans stewed tomatoes (smooshed a little), 2 cans of water, 4 cups dry penne, 1 tsp each, dried parsley and dried basil, 1/2 tsp. salt. I simmered it mostly uncovered and the covered it at the end. I didn't time the whole simmering process, I just tasted along the way. Imagine the difference in pasta simmered in water and pasta simmered in tomatoes and turkey with all those herbs. I think I know what I Danny and I are both having for lunch tomorrow.
Afterthoughts: By the time Danny and I ate dinner, the pasta had absorbed alot more of the liquid and was so good. I have made pasta and meat sauce before, but this is a whole different story. There wasn't one bite that didn't have that amazing flavor. I can't wait to have this tomorrow!