Preheat your oven to 190°C (fan 170°C). Fill a large pot with salted water and bring it to a rolling boil. The water should taste as salty as the sea — this seasons the pasta from the inside out.

Cook the pasta until al dente, about 2 minutes less than the packet instructions. The pasta should still have a tiny white core when you bite into it. Drain it in a colander, reserving about 100ml of the starchy pasta water. Set both aside.

While the pasta cooks, heat the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until it turns translucent and softens. The kitchen will smell sweet and savoury.

Add the minced garlic and cook for 30 seconds until it becomes fragrant — you'll know it's ready when the aroma changes from raw to mellow and nutty.

Add the ground turkey to the pan. Break it up with a wooden spoon and cook for 6-8 minutes, until it is no longer pink and has browned nicely. You should hear a gentle sizzle, and the meat will turn from pale pink to a light golden brown. Drain off any excess liquid if necessary.

Stir in the dried oregano, basil, and smoked paprika. Cook for 1 minute, stirring constantly, until the spices are toasted and release their oils. The colour will deepen, and the fragrance will become warm and aromatic.

Pour in the chopped tomatoes, tomato purée, and chicken stock. Stir everything together, scraping up any browned bits from the bottom of the pan. Bring the sauce to a gentle simmer — you'll see small bubbles breaking the surface — and let it cook for 5 minutes. It should thicken slightly and turn a rich, deep red.

Reduce the heat to low and stir in the double cream. The sauce will turn a beautiful pale orange and become silky. Season generously with salt and pepper. Taste it — it should be well-seasoned and creamy, with a slight tang from the tomatoes.

Add the drained pasta to the sauce and toss everything together using tongs or a pasta fork. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches a consistency that coats the pasta without being soupy. The pasta should look glossy and evenly coated.

Transfer the mixture to your baking dish and spread it into an even layer. Sprinkle the grated mozzarella and Parmesan evenly over the top. Bake for 15-18 minutes, until the cheese is melted, golden, and bubbling. The top should be lightly browned in spots, and the sauce around the edges will be bubbling vigorously.