Gordon Ramsay's turkey and leek fusilli with crispy sage breadcrumbs - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gordon Ramsay’ s turkey and leek fusilli with crispy sage breadcrumbs By You Magazine - October 3, 2021 For a change, skip the bolognese and make this creamy turkey and leek sauce in a fraction of the time instead. It might just become a regular midweek family meal, as it has at my house. You could also make it with minced chicken or sausage meat, and you can swap the sage for thyme, parsley or tarragon, depending on your preference. Any shape of fresh or dried pasta would work too. Jamie Orlando Smith SERVES 4 2 tbsp olive oil, plus extra for drizzling 2 banana shallots 3 garlic cloves 4 sage leaves 400g minced turkey leg 2 leeks 480g fresh fusilli or penne 200ml double cream Small handful of flat-leaf parsley leaves 1 lemon Sea salt and freshly ground black pepper Freshly grated Parmesan cheese, to serve FOR THE CRISPY SAGE BREADCRUMBS (OPTIONAL) 2 tbsp olive oil 2 sage leaves 6 tbsp fresh breadcrumbs Fill the kettle with water and bring to the boil, then pour it into a saucepan, season with salt and return to the boil. Place a large, heavy-based frying pan over a medium–high heat and add 2 tablespoons olive oil. While the oil is heating, peel and roughly grate the shallots and garlic, then add to the pan. Allow to cook for 2 minutes, stirring regularly. Add the sage leaves and turkey, breaking up the meat with a wooden spoon while it cooks for 3–4 minutes, until lightly browned. Meanwhile, finely slice the leeks and add to the boiling water for 1 minute, before adding the fusilli. Stir to separate the pasta, then allow to cook for 2 minutes, or as per the packet instructions. Pour the cream into the meat, stir to combine, and allow to come to the boil. Reduce to a simmer until needed. If making the crispy sage breadcrumbs, place a frying pan over a medium heat and add the olive oil. Finely chop the sage leaves, then add them to the hot oil along with the breadcrumbs. Cook until crisp and golden brown. Drain the pasta and leeks, reserving 2–3 tablespoons of the water, and add them to the sauce. Finely chop the parsley leaves and zest the lemon, then add both to the pasta along with some salt and pepper. Stir thoroughly to combine. Divide the pasta between four bowls and finish with the sage breadcrumbs (if making), some freshly grated Parmesan and a drizzle of olive oil. Now buy Gordon’ s book Ramsay in 10 by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved