Gordon Ramsay has never let me down when I need a quick recipe, whether it’s a 15-minute Bolognese or a 10-minute bacon cheeseburger.
So I was ecstatic when I discovered that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes.
The very first recipe I tried from “Ramsay in 10” was a turkey and leek pasta with crispy sage breadcrumbs.
“For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead,” Ramsay writes in the description. “It might just become a regular midweek family meal, as it has at my house.”
Ramsay’s 10-minute pasta includes turkey, breadcrumbs, and leeks.
To make Ramsay’s 10-minute pasta for four, you’ll need:
- 17 ounces of fresh penne or fusilli pasta
- 14 ounces of ground turkey
- ¾ cup of heavy cream
- 4 sage leaves
- 4 regular shallots (or 2 banana shallots)
- 3 garlic cloves
- 2 leeks
- 1 lemon
- A handful of flat-leaf parsley leaves
- Freshly grated Parmesan cheese (for serving)
To make the breadcrumbs, you’ll need:
- 6 tablespoons of fresh breadcrumbs
- 2 sage leaves
- 2 tablespoons of olive oil
Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn’t have been easier.
But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works well with ground chicken or sausage; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do.
Before I started cooking, I needed to prep my ingredients.
First, I brought a saucepan of salted water to a boil so it’d be ready for the pasta in a few minutes.
Then, per Ramsay’s recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies.
After grating my shallots and garlic, I finely sliced the leeks.
Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. I’m still pretty slow at chopping veggies, so I got my prep out of the way so I wouldn’t be stressed about burning anything. I also soaked my sliced leeks in a bowl of cold water to ensure they were fully cleaned.
The recipe took me a tad longer than 10 minutes, but you can follow Ramsay’s lead if you’re confident in your chopping speed!
I also prepped my fresh breadcrumbs.
I simply tore two slices of bread into pieces and threw them into the food processor.
I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then I added my shallots and garlic to the pan.
I allowed the shallots and garlic to cook for two minutes, stirring regularly.
If you don’t have a Dutch oven handy, Ramsay says this recipe also works with a heavy-based frying pan or skillet.
After two minutes had passed, I threw in the turkey and sage leaves.
I broke the turkey up with a wooden spoon and allowed it to cook until the meat was lightly browned, which took around three to four minutes.
While the turkey cooked, I added my leeks to the boiling water.
I let the leeks cook for one minute, per Ramsay’s instructions.
I threw in the penne and allowed the noodles to cook until they were al dente.
Since I chose penne, my pasta didn’t cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box, and the noodles will taste great.
While my pasta was cooking, I added the cream to my turkey.
I stirred everything together and brought the sauce to a boil. Then I reduced the sauce to a simmer until I was ready to serve.
Next up were the crispy sage breadcrumbs.
I placed a frying pan over medium heat and drizzled some olive oil. Then I added two sage leaves, which I had finely chopped.
I cooked the breadcrumbs until they were crisp and golden brown.
This happens very quickly — make sure to watch the pan carefully so they don’t burn!
I drained my pasta and leeks and added the penne to the sauce.
Ramsay recommends saving two to three tablespoons of the pasta water and adding it to the sauce.
I added the finely chopped parsley leaves, along with some lemon zest.
I also added some salt and pepper before giving everything a big stir.
I topped everything off with the sage breadcrumbs.
After I added the freshly grated Parmesan cheese and drizzle of olive oil that Ramsay recommends, I stepped back and admired my pasta.
The dish looked bright and inviting, thanks to the pops of color from the parsley and breadcrumbs, and I loved seeing so many different textures meld together. Plus, it smelled absolutely delicious.
Ramsay’s 10-minute pasta took me a couple of extra minutes, but the final result was worth it.
I don’t usually go for poultry with my pasta, so I was skeptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay’s recipe.
The sauce is light but packed with so much flavor. 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.
I don’t usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy.
Whether you’re longing for a quick weeknight dish or just want a light and bright recipe during the busy season, Ramsay’s favorite 10-minute pasta will satisfy all your cravings.
And if you’re looking for more recipe inspiration, you can check out my ranking of Gordon Ramsay’s pasta dishes.
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