Cook the Pasta: Bring a large pot of salted water to a boil. Add a handful of kosher salt, then cook 1 pound of orecchiette pasta until al dente (about 9–12 minutes). Reserve 3 cups of pasta water before draining.
Season the Turkey: In a bowl, combine the ground turkey with the sausage seasoning. Mix gently to distribute the spices evenly.
Sauté the Aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the seasoned turkey, shallot, and garlic. Cook, breaking up the turkey, until browned and fragrant.
Build the Sauce: Add the diced butternut squash and 2 cups of the reserved pasta water. Simmer until the squash softens halfway. Stir in the mushrooms, herbs, and cognac. Continue cooking until the squash is tender and the liquid begins to reduce.
Make It Creamy: Add the mascarpone cheese and the remaining pasta water. Stir until the sauce becomes silky and coats the ingredients evenly. Simmer gently until hot and bubbly.
Combine: Toss the sauce with 4–5 cups of cooked pasta. Adjust seasoning with kosher salt and freshly ground black pepper.
Finish & Serve: Garnish with parsley and Parmigiano-Reggiano. Serve warm.
Chef’s Note: Eyeball the amount of pasta when combining — you’ll likely have a little extra. Use approximately 1 cup of pasta per serving to ensure balanced sauce coverage.
