Place a large pot over medium-high heat and add olive oil. Add diced onion, garlic, ground turkey, salt, and pepper; cook until the meat is no longer pink, about 5 to 7 minutes.

Stir in the tomato paste, paprika, and oregano, and cook for 1 minute until the tomato paste deepens in color.

Add the chicken broth, milk, and tomato sauce to the pot; stir until well combined.

Stir in the pasta and bring to a slight boil. Cook uncovered, stirring frequently, until the pasta is tender, about 10-12 minutes, and most of the liquid is absorbed.

Remove from heat and stir in the sharp cheddar cheese. Add additional salt and pepper to taste. Serve immediately garnished with fresh parsley and red pepper flakes, if desired.