So to make that beautiful sauce, once you have cooked turkey, pour in a large (28 oz) can of diced tomatoes, without draining. You can also use two smaller cans that add up to somewhere in that range (also, this seemed like a lot of turkey, and a lot of pasta, so I'll be doing more than 28 oz next time). Then dash in your favorite pasta spices, which had better include Italian seasoning and oregano. And garlic. The recipe called for onion and bell pepper as well, and assuming you don't have weird lingering texture issues with them from childhood, I hear they are quite excellent additions to many a meal. Anywho, get the sauce up to a boil for a minute and then simmer with the lid on for 15 minutes. Then simmer it without the lid for another 15.
That Dole salad I got yesterday, btw, is HUGE! You see it in my little "assemble your own salad" station and um, that salad spinner looked pretty much the exact same after dinner, only you didn't have to squish it to fit the lid anymore. Also, salad spinners are amazing. In case you were unaware.