Step 1

Place a large pot over medium-high heat and add in 1 tablespoon of olive oil. Add in diced onion, garlic and ground turkey; season with salt and pepper and break up the meat, cooking until no longer pink, about 5-8 minutes.

Step 2

Next, add in the chicken broth, milk, tomato sauce, paprika and dried oregano; stirring until well combined. Next stir in the pasta and bring to a slight boil; you’ll cook UNCOVERED until the pasta is nice and tender, about 10-12 minutes (depending on your pasta shape) and most of the liquid (but not all!) is absorbed. You’ll want a little bit of liquid left to make the sauce nice and creamy. Remember you don’t need to have this over a roaring boil, just a gentle boil. Also, be sure to stir every so often so the pasta cooks evenly and doesn’t get stuck to the bottom of the pan.

Step 3

Remove from heat and stir in the sharp cheddar cheese and add additional salt and pepper, to taste. Serve immediately with fresh parsley and red pepper flakes on top, if desired! Serves 4-6.