Buttermilk Bucatini with Turkey Ragu & Herb Breadcrumbs

buttermilk bucatini with turkey ragu and herb breadcrumbs

Recipe by Rachael Ray

  • 4 to 6Servings


  • 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


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.