Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve about one cup of pasta water before draining.

While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground turkey to the skillet. Break it apart with a spoon and cook until it's no longer pink. Drain any excess fat.

Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy.

Add the drained pasta to the skillet with the sauce. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water. Stir in the fresh basil, serve immediately, and enjoy!