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jamaicanmircrzy
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Bring a saucepan of salted water to a boil.
Peel and grate shallots and garlic.
Finely slice leeks and soak in cold water.
Tear bread into pieces and process to make fresh breadcrumbs.
Heat olive oil in a Dutch oven over medium-high heat.
Add shallots and garlic to the pan and cook for two minutes.
Add sage leaves and ground turkey, cooking until lightly browned.
Add leeks to boiling water and cook for one minute.
Add penne to the boiling water and cook until al dente.
Add heavy cream to the turkey mixture and bring to a boil.
Reduce sauce to a simmer.
In a separate pan, heat olive oil and add chopped sage for breadcrumbs.
Cook breadcrumbs until crisp and golden brown.
Drain pasta and leeks, then add penne to the sauce.
Mix in reserved pasta water, parsley, lemon zest, salt, and pepper.
Top with crispy sage breadcrumbs and freshly grated Parmesan cheese.