Begin by boiling a large pot of salted water. Once boiling, add in the medium shell pasta. Cook according to package instructions until al dente. This usually takes about 8-10 minutes. Drain the pasta, but keep about a cup of the pasta water aside. Trust me; you may need it later to adjust the sauce’s consistency.

In a large skillet, heat the extra virgin olive oil over medium heat. Once hot, add the ground turkey. Using a wooden spoon, break the turkey apart as it cooks. This process takes about 5–7 minutes until the turkey is browned and almost cooked through. Allow those glorious aromas to fill your kitchen!

Once the turkey is cooked, toss in the finely chopped onion and red bell pepper. Sauté for about 3-4 minutes until the onion is translucent. Then add in the minced garlic and sliced mushrooms. Stir everything around and let it cook for another 3-4 minutes until mushrooms begin to soften, creating a lovely medley of flavors.

Next, sprinkle the sea salt, black pepper, Italian herb blend, and smoked paprika over the mixture. Stir to distribute nicely. Now, dust the all-purpose flour over the meat and vegetables. Cook for a minute, stirring constantly to incorporate the flour.

Slowly pour in the beef or chicken stock while stirring. This will help prevent lumps from forming. After that, add the tomato puree and heavy whipping cream into the skillet, stirring until well combined. Bring the mixture to a simmer.

Once the sauce begins to thicken – about 5 minutes – stir in the freshly grated Parmesan cheese and dried oregano. This will bring a beautiful creaminess to our dish. Now, add the cooked pasta to the skillet. Toss everything together, ensuring the pasta is well-coated in the sauce. If it looks a little thick, add a splash of the reserved pasta water until you reach the desired consistency.

Take a moment to look at your creation. Beautiful, right? To finish, garnish with fresh basil leaves for a pop of color and flavor. Then serve immediately.