If you've ever wondered what chefs make when they're at home cooking for their families, rather than for guests at their restaurants, then you may be in luck. In his 2021 cookbook Ramsay in 10, celebrity chef Gordon Ramsay revealed one of his favourite midweek meals he makes at home.
Gordon presented it as a lighter and quicker alternative to the ever-popular Bolognese, revealing his love for creamy turkey and leek pasta. He added: "It might just become a regular midweek family meal, as it has at my house." This delicious dish is also quite simple to make, requiring only minimal effort.
The recipe was recently tested by Business Insider's Anneta Konstantinides, who wrote that although it took her slightly longer than 10 minutes to cook, it was still worth it.
She wrote: "I don't usually go for poultry with my pasta, so I was sceptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay's pasta.
"The turkey and leek sauce is light but packed with so much flavour. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team."
Ingredients
- 17 ounces fresh penne or fusilli pasta
- 14 ounces ground turkey
- ¾ cup heavy cream
- Four sage leaves, chopped
- Four shallots, sliced
- Three garlic cloves, minced
- Two leeks
- One lemon
- A handful of flat-leaf parsley leaves
- Freshly-grated parmesan cheese (for serving)
For the breadcrumbs:
- Six tablespoons of fresh breadcrumbs
- Two sage leaves
- Two tablespoons olive oil
Start by bringing a pan of water to the boil and add the pasta and a healthy helping of salt.
Meanwhile, heat the oil in a skillet, and add the shallots, leeks, and garlic for two minutes. Then add the sage leaves and the ground turkey. Sauté until the turkey is no longer pink. Then add the cream and bring to a simmer.
While the turkey finishes cooking, start preparing the breadcrumbs. Add two tablespoons of oil to a small skillet, then add the breadcrumbs and sage. Sauté until the breadcrumbs are bubbling, then remove the skillet from the heat.
Serve by pouring the sauce over your pasta and then topping with the breadcrumbs, some lemon zest, and some Parmesan cheese.
