Bring a large pot of salted water to a boil.

Note: I use 1 tablespoon salt in a 5 quart pot filled with water. I also start with the water so that the pasta comes out right when it's needed in the meat and vegetables mixture

In a large saute pan, add the olive oil. Use medium heat.

Note: Make sure you do not heat the oil until it starts to smoke.

Add the onions and saute 2 to 3 minutes until it is translucent.

Add the peppers, garlic, sage and season with a pinch of the salt and black pepper. Use a spoon to mix. Cook 8 to 10 minutes until the veggies sofftens.

Add the turkey ground meat. Use the spoon to incorporate the meat with the veggies. Use the spoon to break up any large lumps that form. Let the meat cook until it is no longer pink. This will take 8 to 10 minutes, usually.

While the meat is cooking add the pasta to the pot of boiling water and cook al dente according to the package direction.

Note: My pasta took 10 mintes - so it came out at the perfect time to add to the meat and veggies. If you cook your pasta ahead of the meat mixture being ready, coat the cooked pasta with some olive oil. (Do not add oil to the pasta water while it is cooking - it's a waste)

Reserve 1 cup of the starchy pasta water.

Once the turkey meat is almost no longer pink, season it with the remaining salt and pepper. Sti/mix.

Note: I like to season the meat during the last 2 minutes of cooking. If you choose to season the meat as soon as it hits the pot, make sure to NOT dump it - sprinkle the salt and pepper so that it is easier to incorporate.

Add the pasta. Stir/mix to coat the pasta. Pour in about 1/2 cup of pasta water or up to 1 cup - this depends on how much sauce you want in the dish. Stir to coat the pasta. Turn off the stove.

Add in the 1/2 cup of asiago cheese (or parmesan if you prefer). Stir/mix until the cheese melts and is incorporated with the meat and vegetables.

Plate and serve. Garnish with sage or your favorite herbs and more cheese if desired. Enjoy!