In a large bowl mix together the breadcrumbs and milk until well combined.
Add the ground turkey, egg, garlic, salt, and crushed red pepper to the bowl then use your hands to mix everything together until well combined.
Roll the turkey mixture into small balls roughly 3/4-inch in diameter and place them onto a large rimmed baking sheet.
Bake the meatballs in the preheated oven for about 12 minutes then take out of the oven and set aside.
THE SAUCE:
Place the chopped tomatoes into a large pot over medium-high heat.
Cook the tomatoes, breaking up the tomatoes as they cook, until the liquid released from the tomatoes begins to boil rapidly.
Reduce the heat to medium and simmer, occasionally breaking up the tomatoes, for about 6 minutes.
Use an immersion blender to blend the tomatoes well or transfer the tomatoes to a stand blender and blend until no chunks remain.
Place a colander over a large container then pour the blended tomatoes through the colander and stir the blended tomatoes with a wooden spoon and keep stirring until only mostly seeds and skin remain in the colander.
Discard the seeds and skin then put the tomato sauce back into the pot and stir in the garlic, onion, oregano, basil, salt, and black pepper.
Place the tomato sauce back on the stove over medium heat and cook, stirring occasionally, until it just begins to boil.
Reduce the heat to low then stir in the meatballs and simmer of low heat, stirring occasionally, while you cook your pasta.
THE PASTA AND FINISHING UP:
Bring a large pot of salted water to a boil over medium-high heat and cook the pasta, al dente, according to package directions then drain the pasta and set aside.
Take the sauce and meatballs off the heat then gently stir in the cooked pasta.
Season with salt & pepper to taste then serve topped with freshly grated Parmesan.
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