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Cook pasta according to package directions; drain and set aside. Meanwhile, use a vegetable peeler to peel long ribbons of the carrots, chopping any carrots that become too small to peel. Heat 1 tablespoon oil in a very large skillet over medium-high heat. Add turkey and cook until no longer pink, stirring to break up turkey as it cooks. Remove turkey from pan and set aside. Add remaining oil to pan. Add carrots, onion, garlic, paprika, salt and cayenne, if using. Cook and stir until carrots are just tender, about 4 minutes.
Add cooked pasta, turkey, tomato sauce, water and prunes; cook and stir over medium heat until combined and heated through. Serve with sour cream and parsley.