From his 15-minute tagliatelle Bolognese to his 10-minute bacon cheeseburger, Gordon Ramsay has never let me down when I need a fast recipe.
So, I was ecstatic when I learned that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes flat.
I’m always looking for quick and easy dishes to save time during the busy workweek, so I knew I had to try one. Here’s how it all went down.
Ramsay said he makes this 10-minute pasta for his family every week.
In his cookbook, “Ramsay in 10,” which came out in October 2021, Ramsay features 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,” he wrote. “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 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 after trying the pasta myself, I recommend taking this 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.
Before I got cooking, I needed to prepare.
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 my leeks.
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 still 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 also prepared my fresh breadcrumbs.
I simply tore two slices of bread into pieces and threw them into the food processor, saving the leftovers I didn’t need for the recipe.
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 notes that this recipe also works with a heavy-based frying pan or a skillet.
Once the two minutes were up, I threw in the sage leaves and turkey.
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.
While the turkey was cooking, I added my leeks to the boiling water.
I let the leeks cook for one minute, per Ramsay’s instructions.
Then, I threw in the penne.
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.
While my pasta was cooking, I added the cream to my turkey in the other pan.
I stir to combine everything together and allow my sauce to come to a boil.
I reduced the sauce to a simmer until I was ready to serve.
Dinner was almost ready!
Then, I moved on to 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, so 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 throwing it in the sauce as well.
Then, 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.
It was time to dig in.
Ramsay’s 10-minute pasta took me a couple 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 pasta.
The turkey and leek sauce is light but packed with so much flavor. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. And the contrasting textures of the crispy sage breadcrumbs and the creamy sauce 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 light dish during the week or just want a recipe that feels like spring, Ramsay’s favorite 10-minute pasta will satisfy all your cravings.
