In a large pot of boiling, salted water, cook the penne until al dente, 11 to 13 minutes. Drain, reserving 1 cup of the pasta cooking water.
Meanwhile, in a large skillet, add 2 tbsp. EVOO over medium-high heat. Add the broccolini and season with salt and pepper. Stir in 2 tbsp. water, cover and cook until crisp-tender, about 3 minutes. Transfer to a bowl.
Lower the heat to medium, add the remaining EVOO and the onion and cook until soft, 6 to 8 minutes. Add the garlic and crushed red pepper and cook until fragrant, 1 to 2 minutes. Push the onion to the side of the pan, increase the heat to medium-high and crumble in the turkey; season. Cook, stirring, until the meat is no longer pink, about 5 minutes.
Add the pasta, broccolini and three-quarters of the reserved pasta water to the turkey; toss well. Add the remaining pasta water if needed to thin the sauce.