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Rachael's Buttermilk Bucatini with Turkey Ragu and Herb Breadcrumbs

Rachael's Buttermilk Bucatini with Turkey Ragu and Herb Breadcrumbs


  • 2 cups cubed stale peasant-style bread

  • 1/2 cup finely chopped mixed herbs (such as parsley, sage, rosemary and thyme)

  • 1/4 cup butter, melted

  • Salt and pepper

  • About 3 tablespoons 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 pound 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 pound bucatini pasta

  • 1 cup grated Parmigiano-Reggiano


Preheat the oven to 350°F.

In a food processor, pulse the bread into coarse crumbs. Toss the crumbs in a bowl 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. Set aside.

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

In a large skillet, heat the oil, about 3 turns of the pan, 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, 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 topped with breadcrumbs.

From Rachael Ray Every Day, February 2018