• Before starting, wash and dry all produce. 
• Bring a large pot of salted water to a boil over high (use same for 4 servings).
• Meanwhile, peel, then cut shallot into 1/4-inch pieces.
• Peel, then coarsely grate carrot.
• Roughly chop parsley. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then turkey. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
• Add carrots and shallots. Cook for 3-4 min, stirring occasionally, until tender-crisp.

• Meanwhile, to the boiling water, add linguine. Cook for 2-3 min, until tender but still firm to the bite.
• Reserve 3/4 cup (1 1/2 cups) pasta water. Strain linguine, then return to the pot, off heat. 

• Meanwhile, to the pan with turkey and veggies, add crushed tomatoes, broth concentrate, garlic salt and 1/4 tsp (1/2 tsp) chili flakes. (NOTE: Like things spicy? Add more chili flakes!) Bring to a simmer. 
• Once simmering, reduce heat to medium-low. Cook for 6-8 min, stirring occasionally, until sauce thickens slightly. 
• Add cream, then return to a simmer. Season with salt and pepper. 

• Remove the pan from heat, then add linguine, half the Parmesan, 1/2 cup reserved pasta water (use same for 4 servings) and 1 tbsp (2 tbsp) butter. 
• Toss to combine for 1 min, until butter melts and linguine is coated. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time.)

• Divide linguine and rosé turkey ragu between bowls.
• Top with parsley and remaining Parmesan.
• Sprinkle remaining chili flakes over top, if you like.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**