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Bring a saucepan of salted water to a boil.
Peel and grate shallots and garlic.
Finely slice leeks and soak in cold water.
Heat olive oil in a Dutch oven over medium-high heat.
Add shallots and garlic to the pan and cook for two minutes.
Add sage leaves and turkey, cooking until lightly browned.
Add leeks to boiling water and cook for one minute.
Add penne to the boiling water and cook until al dente.
Add cream to the turkey and allow sauce to come to a boil.
Reduce sauce to a simmer.
In a separate frying pan, heat olive oil and add chopped sage leaves.
Cook breadcrumbs until crisp and golden brown.
Drain pasta and leeks, then add penne to the sauce.
Add reserved pasta water, parsley, lemon zest, salt, and pepper.
Stir everything together and top with sage breadcrumbs.
Serve with freshly grated Parmesan cheese and a drizzle of olive oil.