1. Cook pasta according to package directions but reserve ½ cup of the cooking water just before draining the pasta.
2. Meanwhile, heat the oil in a large skillet over medium-high heat.
3. Add the ground turkey. Use a wooden spoon to break it up and to spread it out in the skillet. Sprinkle with the salt and pepper. Cook undisturbed for 4 minutes. Then, break it up some more and flip it over and stir.
4. Stir in the onion, garlic, and Italian seasoning. Cook, stirring occasionally, until onion has softened, 3-4 minutes.
5. Add the tomato paste and diced tomatoes. Mix well.
6. Stir in the heavy cream. Cook and stir for 30 seconds and then reduce heat to low. Stir in the Parmesan cheese.
7. Return the drained pasta to the pot it was cooked in. Add the turkey mixture and stir.
8. Stir in about ¼ cup of the reserved pasta cooking liquid so that sauce is silkier and lightly coats the noodles. Add more liquid if desired.
9. Garnish with the basil leaves, if using, and serve.

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