Place a large skillet over medium heat and add the olive oil, allowing it to warm for about 30 seconds so it coats the pan evenly. Once the oil is hot, add the ground beef or turkey and begin breaking it apart with a wooden spoon or spatula as it cooks. Try to keep the meat in small crumbles so the sauce mixes evenly later and every bite gets plenty of flavor.

Continue cooking the meat for about 8–10 minutes, stirring occasionally, until fully browned and slightly crispy around the edges. Don’t rush this step — letting the meat caramelize slightly adds much deeper savory flavor to the final dish. If there’s excess grease in the pan, carefully drain a little while leaving some behind for richness.

Add the diced tomatoes and minced garlic directly into the skillet with the cooked meat. Stir everything together well and cook for about 6–8 minutes until the tomatoes soften, release their juices, and begin creating a light sauce. The garlic should smell fragrant and rich, but keep stirring occasionally so it doesn’t burn.

Carefully transfer the warm tomato and meat mixture into a blender or food processor along with the cottage cheese and parmesan cheese. The warmth from the cooked ingredients helps the cottage cheese blend much more smoothly into a creamy sauce.

Blend the mixture on high speed until completely smooth and creamy with no visible cottage cheese curds remaining. This step is what transforms the sauce into a rich, silky texture that tastes surprisingly indulgent. If the sauce looks too thick, add a splash of warm water or broth to loosen it slightly.

Add the Italian seasoning, black pepper, salt, and optional red pepper flakes into the blender, then pulse briefly again until the seasonings are fully combined. Taste the sauce at this stage and adjust the seasoning if needed. Parmesan already adds some saltiness, so season carefully.

Pour the blended sauce back into the skillet and place it over low heat. Let it simmer gently for about 5 minutes while stirring occasionally so the flavors can deepen and combine. Avoid boiling the sauce because high heat can cause dairy-based sauces to separate or become grainy.

While the sauce simmers, cook the keto pasta according to the package instructions until tender. Be careful not to overcook low-carb pasta alternatives because some varieties soften quickly. Once cooked, drain the pasta thoroughly to remove excess moisture so the sauce stays creamy instead of watery.

Add the drained keto pasta directly into the skillet with the sauce and stir gently until every piece is evenly coated. Let the pasta sit in the sauce for about 1–2 minutes so it absorbs more flavor and becomes extra creamy.

Serve the pasta hot and fresh with extra parmesan cheese, chopped basil, red pepper flakes, or your favorite keto toppings. For even more flavor, drizzle lightly with olive oil or add grilled chicken, turkey sausage, or sautéed mushrooms on top before serving.