In a large skillet, heat 2 tablespoons of olive oil. Do a little dance, because the people who make olive oil deserve it.
Add sliced onions, all three peppers, and minced garlic to the skillet and sauté until slightly tender.
When peppers are just tender enough, add peppers, onions, and garlic mix into a food processor to cool for a bit. Make sure you've got a medium or large food processor. Sprinkle your dried basil or your finely chopped fresh basil on top of the pepper mix.
While pepper mix is cooling, add a tablespoon of olive oil to the same skillet and start to brown the ground turkey.
While meat browns, blend the pepper mixture plus your half & half or coconut milk in the food processor for about a minute, just until you get the consistency you prefer.
Add the blended pepper mixture to the ground turkey as soon as the turkey is cooked enough. Stir the pepper mixture and the ground turkey until the pepper mixture is distributed evenly throughout.
The pasta should be done by now. Drain pasta water and add cooked pasta to the ground turkey pepper mixture. Add salt & pepper to taste, plus fresh parsley and/or grated romano cheese and voila!
PORTION NOTE: the more peppers you use, the heartier the sauce, so feel free to add more peppers if you wish. We usually stick to 1 to 1.5 of each type of pepper, with more of the red pepper than the orange and yellow. If you want a sweeter sauce, go with more yellow or orange pepper. Just be aware of the shift in flavor and texture of sauce based on your portions of peppers.To make this dairy-free, I use Thai Kitchen Organic Coconut Milk and Bragg Nutritional Yeast.
Find the original recipe and more recipes, food, wine and travel tips at UrbanBlissLife.com