How to Make It
Heat oil in a large skillet over medium. Add onion, celery, carrot, and garlic. Season with ½ tsp. salt and cook until golden, stirring occasionally, 8 to 10 minutes. Add turkey and tomato paste and cook until meat is browned, stirring once, about 5 minutes. Add wine and cook until almost all of the liquid is evaporated, about 2 minutes. Add tomatoes, rosemary, and a pinch of red pepper flakes, if using. Cook over low until thickened and gently bubbling, 15 to 20 minutes. Season with remaining ¾ teaspoon salt and several grinds pepper.
Cook pasta according to package directions. Reserve ½ cup pasta cooking water and drain. Add pasta and ¼ cup pasta cooking water to the skillet and toss to coat. Add more pasta water to thicken the sauce, if desired.
Divide pasta among plates and top with shaved parmesan and several grinds black pepper.