Buttermilk Bucatini with Turkey Ragu & Herb Breadcrumbs

Recipe Ingredients

– 2 cups of cubed stale bread in peasant style
– ½ cup of finely chopped mixed herbs like parsley, sage, rosemary, and thyme
– 2 tablespoons of melted butter
– Salt and pepper
– 3 tablespoons of olive oil
– 2 small ribs of celery with leafy tops, finely chopped
– 1 medium onion, finely chopped
– 4 cloves of garlic, finely chopped
– 1 large bay leaf
– 1 pound of ground turkey, a mix of white and dark meat
– ½ cup of white wine
– 1 ½ cups of turkey or chicken stock
– 2 ½ cups of buttermilk
– 1 pound of Pasta bucatini
– 1 cup of grated Parmigiano-Reggiano cheese

Cooking Directions

Step 1
Begin by preheating the oven to 350°.

Step 2
Use a food processor to turn the bread into coarse crumbs. Mix the crumbs with the herbs and melted butter in a bowl, seasoning with salt and pepper. Spread the crumbs on a baking sheet and bake, stirring occasionally, until they turn golden and crispy, about 15 minutes.

Step 3
Bring a large pot of water to a boil for the pasta.

Step 4
Heat the olive oil in a large skillet over medium-high heat. Add the celery, onion, garlic, and bay leaf, seasoning with salt and pepper. Cook, stirring frequently, until softened, for about 6 to 7 minutes. Add the ground turkey and cook, breaking the meat up with a spoon, until lightly browned, for around 5 minutes. Pour in the white wine and cook until absorbed, approximately 2 minutes. Add the stock and let the sauce simmer on low heat while you cook the pasta.

Step 5
In another large pot, gently simmer the buttermilk over medium heat. Salt the boiling water, add the pasta, and cook for 5 minutes. Drain the pasta, then add it to the buttermilk. Simmer for an additional 3 to 4 minutes. Mix in the turkey sauce and cheese, tossing to combine. Serve the pasta in shallow bowls and sprinkle with the breadcrumbs.