Gordon Ramsay's Ultimate Turkey Pasta in Under 10 Minutes

Ingredients

• 400 g Tagliatelle Pasta (dry, preferably bronze‑cut)
• 400 g Ground Turkey (lean (93% lean))
• 2 Leeks (white and light green parts only, cleaned and sliced on an angle)
• 2 Shallots (halved lengthwise)
• 3 cloves Garlic (coarsely chopped, not minced)
• 2 Tbsp Olive Oil (extra‑virgin, for sautéing)
• 3 Tbsp Unsalted Butter (divided: 2 Tbsp for turkey, 1 Tbsp for breadcrumbs)
• 10 Fresh Sage Leaves (finely sliced)
• 1/2 cup Breadcrumbs (plain, preferably panko for extra crunch)
• 1/4 tsp Red Chili Flakes (adjust to taste)
• 1 Lemon (zest only, no juice)
• 2 Tbsp Heavy Cream (for finishing, adds silkiness)
• to taste Salt
• to taste Black Pepper
• 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

   Temperature: high

2. Prep Vegetables

   Trim the root and dark green ends off the leeks, slice on an angle into ½‑inch strips. Halve the shallots lengthwise. Coarsely chop the garlic cloves. Zest the lemon using a microplane.

   Time: PT5M

3. Make Sage Breadcrumbs

   Heat 1 Tbsp butter with a drizzle of olive oil in a small skillet over medium heat. Add the breadcrumbs, sliced sage, and a pinch of chili flakes. Stir continuously until golden and crisp, then set aside in a bowl.

   Time: PT3M

   Temperature: medium

4. Caramelize Leeks & Shallots

   In the large skillet, add 2 Tbsp olive oil and 1 Tbsp butter over medium‑high heat. Add the sliced leeks and shallots, season with a pinch of salt and pepper, and sauté for about 3 minutes until they start to brown and soften.

   Time: PT3M

   Temperature: medium-high

5. Add Garlic & Chili

   Add the coarsely chopped garlic and ¼ tsp chili flakes to the pan. Stir for another 1 minute, allowing the garlic to caramelize without turning brown.

   Time: PT1M

   Temperature: medium-high

6. Brown the Turkey

   Increase the heat to high, add the ground turkey, breaking it up with a spatula. Cook, stirring occasionally, until the turkey is browned and has developed color, about 5 minutes. Season with salt, pepper, and lemon zest.

   Time: PT5M

   Temperature: high

7. Add Cream and Finish Sauce

   Reduce heat to medium, pour in 2 Tbsp heavy cream, and stir to combine. Add a splash (≈¼ cup) of reserved pasta cooking water to loosen the sauce. Let it simmer for 1 minute.

   Time: PT2M

   Temperature: medium

8. Cook Pasta

   Add the tagliatelle to the boiling water. Cook for 90 seconds (or until just shy of al dente). Reserve another ½ cup of pasta water, then drain using a colander.

   Time: PT2M

   Temperature: high

9. Combine Pasta and Sauce

   Transfer the hot pasta directly into the skillet with the turkey‑leek mixture. Toss vigorously, adding reserved pasta water as needed to achieve a silky coating. Cook together for another 1‑2 minutes over medium heat.

   Time: PT2M

   Temperature: medium

10. Plate and Garnish

    Divide the pasta among plates, sprinkle the sage‑breadcrumb mixture over each serving, and finish with a drizzle of any remaining butter from the breadcrumb pan and a scattering of chopped parsley.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g