How to Make Gordon Ramsay’s Favorite Easy Pasta Dish

This turkey and leek pasta with crispy sage breadcrumbs is featured in “Ramsay in 10,” which came out in October 2021.

“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.”

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 for the pasta, 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 great with ground chicken or sausage meat; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do.

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.

I should note that 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. But I’m quite slow at chopping veggies, so I got my prep out of the way first so I wouldn’t be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean.

The recipe took me a tad longer than 10 minutes, but if you’re confident in your chopping speed, feel free to take Ramsay’s lead.

I simply tore two slices of bread into pieces and threw them into the food processor.

I allowed the shallots and garlic to cook for two minutes, stirring regularly.

If you don’t have a Dutch oven handy, Ramsay notes that this recipe also works with a heavy-based frying pan or a skillet.

I broke the turkey up with a wooden spoon and allowed it to cook for three to four minutes, until the meat was lightly browned.

I let the leeks cook for one minute, per Ramsay’s instructions.

I stirred to separate the pasta and allowed the penne to cook until it was 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.

I stirred to combine everything together and allowed my sauce to come to a boil.

I placed a frying pan over medium heat and drizzled some olive oil. Then, I added two sage leaves, which I had finely chopped.

This happens very quickly, so make sure to watch the pan carefully so they don’t burn.

Ramsay recommends saving two to three tablespoons of the pasta water and throwing it in the sauce as well.

I also added some salt and pepper before giving everything a big stir.

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.

It was time to dig in.