Buttermilk Bucatini with Turkey Ragu & Herb Breadcrumbs
Photography by Armando Rafael
Recipe by Rachael Ray
- 4 to 6Servings
Ingredients
- 2 cups cubed stale peasant-style bread
- 1/2 cup finely chopped mixed herbs (such as parsley, sage, rosemary, and thyme)
- 2 tbsp. butter, melted
- Salt and pepper
- About 3 tbsp. olive oil
- 2 small ribs celery with leafy tops, finely chopped
- 1 medium onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 large bay leaf
- 1 lb. ground turkey, white and dark meat combined
- 1/2 cup white wine
- About 1 1/2 cups turkey or chicken stock
- 2 1/2 cups buttermilk
- 1 lb. bucatini pasta
- 1 cup grated Parmigiano-Reggiano
Preparation
1. Preheat the oven to 350°.
2. In a food processor, pulse the bread into coarse crumbs. In a bowl, toss the crumbs with the herbs and butter; season with salt and pepper. Spread the crumbs out on a rimmed baking sheet and bake, stirring once, until golden and crispy, about 15 minutes.
3. Bring a large pot of water to a boil for the pasta.
4. In a large skillet, heat the oil, about three turns of the pan, over medium-high. Add the celery, onion, garlic, and bay leaf; season. Cook, stirring often, until softened, 6 to 7 minutes. Add the turkey and cook, stirring occasionally and breaking the meat up with a wooden spoon, until lightly browned, about 5 minutes. Add the wine and cook, stirring often, until absorbed, about 2 minutes. Add the stock. Reduce heat to low and let the sauce simmer while you cook the pasta.
5. In a second large pot, bring the buttermilk to a gentle simmer over medium heat. Salt the boiling water and add the pasta. Cook for 5 minutes. Drain the pasta, then add to the buttermilk. Simmer the pasta for 3 to 4 minutes. Add the turkey sauce and cheese and toss to combine. Serve the pasta in shallow bowls and top with the breadcrumbs.
