Heat a large deep skillet over medium-high heat and drizzle in olive oil. Add the ground turkey with kosher salt, breaking it apart with a spatula. Cook for 5–7 minutes until browned. Set aside.

In the same skillet, add more olive oil if needed, and sauté the chopped onion, carrot, and celery for about 5 minutes until softened.

Stir in the tomato paste and minced garlic, cooking for 2–3 minutes until fragrant.

Add the uncooked mezze rigatoni or fusilli, browned turkey, crushed tomatoes, chicken bone broth, and optional chili paste. Stir to combine.

Bring to a boil then reduce heat to medium-low. Cover and simmer for approximately 15 minutes, stirring occasionally.

Remove from heat, stir in Parmesan cheese, and serve garnished with basil and ricotta if desired.