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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 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.
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.
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Anneta Konstantinides is a lifestyle correspondent at Business Insider and has spent nearly 10 years reporting in the lifestyle space. Her focus is on food and travel, where she's known to take readers inside Michelin-starred kitchens or to the hottest new Las Vegas hotel. Sometimes it's Anneta doing the cooking, leading readers through the best recipes by Gordon Ramsay or Ina Garten. Anneta has also been deeply reporting on the pageant industry since 2019, interviewing dozens of Miss USA and Miss Universe winners. She was a two-time finalist at the LA Press Club Awards for her investigation into the 2022 and 2024 Miss USA scandals and was featured in The New York Times Presents episode "How to Fix a Pageant" on Hulu in September 2023. After graduating from UCLA with a B.A in English Literature and a minor in film & television, Anneta worked as a journalist in London, Sydney, New York City, Los Angeles, and Washington, DC. She currently lives in Los Angeles.
