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Rachael’s Buttermilk Bucatini with Turkey Ragu and Herb Breadcrumbs

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Preheat the oven to 350°F.

In a food processor, pulse the bread into coarse crumbs. Toss the crumbs in a bowl [2] with the herbs and butter; season with salt and pepper. Spread the crumbs out on a rimmed baking sheet [3] and bake, stirring once, until golden and crispy, about 15 minutes. Set aside.

Bring a large pot [4] of water to a boil for the pasta.

In a large skillet [4], heat the oil, about 3 turns of the pan [4], over medium-high heat. Add the celery, onion, garlic and bay leaf; season with salt and pepper. Cook, stirring often until softened, 6-7 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 and reduce heat to low. Let the sauce simmer while the pasta cooks.

In a second large pot [4], 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 it to the buttermilk. Simmer the pasta in the buttermilk for 3-4 minutes. Add the turkey sauce and cheese to the pot, and toss to combine.

Serve the pasta in shallow bowls [2] topped with breadcrumbs.

From Rachael Ray Every Day [5], February 2018