Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Add the turkey and season all over with salt, pepper, and half the Italian seasoning. Cook for 12–15 minutes, breaking it up as it cooks, until well-browned and cooked through. Add more salt, if needed.

Transfer the cooked turkey to a bowl.

If the pot is dry, add the remaining 1 tablespoon of olive oil and turn the heat back to medium. Add the diced onion, bell pepper, and sun-dried tomatoes and cook for 5–7 minutes until the onion and peppers soften. Season with salt.

Melt the butter into the pot and add the remaining Italian seasoning along with the garlic powder, paprika, and crushed red pepper to taste. Cook for 1 minute until fragrant.

Return the turkey to the pot and cook for 1–2 minutes.

Pour in the water and crushed tomatoes and bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Taste and add more salt or Italian seasoning if needed. Stir the ragù occasionally to prevent it from sticking.

Bring a large pot of water to a boil and add plenty of salt. Cook the pasta according to package instructions. Scoop out ½ cup of the pasta cooking water and then drain the pasta.

Taste the ragù and season once more to your preferences. Add all but a few pinches of the Parmesan along with half the pasta cooking water. Stir until the cheese melts into the sauce.

Add the cooked pasta to the sauce and toss to coat for 1–2 minutes, adding the remaining pasta cooking water if needed. Once the pasta is glossy and well-coated, turn off the heat.

Spoon the pasta onto a large serving platter and sprinkle the remaining Parmesan on top. Serve with fresh basil leaves, and enjoy!