in a Gorgonzola Sauce
1 large onion, chopped
2 red bell peppers, diced
1 ½ lbs. ground turkey
2 cups chicken stock or dry white wine
1/3 lb. gorgonzola cheese
1 lb. bowtie pasta
Put pasta water on to boil.
Meanwhile, in a large skillet, sauté onion and red bell peppers in olive oil until soft but not browned. Crumble turkey into pan and cook, stirring until turkey is done. Add chicken stock, bring to a boil, reduce heat and simmer 10 minutes. (At this point, you're probably ready to cook your pasta).
Crumble gorgonzola into pan and stir until it melts. Season with salt and pepper.
Drain pasta and toss with turkey mixture. Serves 4.