Ingredients:

  • 300g lean ground turkey
  • 200g penne rigate or fusilli
  • 2 large leeks, trimmed and finely sliced into rounds
  • 50g fresh breadcrumbs
  • 100ml double cream
  • 2 shallots, finely grated
  • 2 garlic cloves, grated
  • 1 tbsp extra virgin olive oil
  • 6-8 fresh sage leaves, torn
  • 1 tsp chili flakes
  • 1 lemon, zested
  • 1 tbsp salt for pasta water
  • pinch of sea salt
  • fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp of extra virgin olive oil in a large skillet over medium high heat. Once the oil is shimmering, toss in the 6-8 torn sage leaves and fry for about 30 seconds until they become translucent and crisp. Immediately add the 50g of breadcrumbs and a pinch of sea salt. Stir constantly for 2 minutes until the crumbs are toasted and golden brown. Remove this mixture from the pan and set it aside on a paper towel.
  2. Wipe the pan clean and add another splash of oil. Increase the heat to high. Add the 300g of ground turkey, breaking it up with a wooden spoon. Spread it out into a single layer and let it sit undisturbed for 2-3 minutes until a deep brown crust forms on the bottom. Now, stir in the grated shallots, garlic, and 1 tsp of chili flakes. Cook for another 60 seconds until the aromatics smell fragrant but haven't browned.
  3. While the turkey is browning, drop your 200g of penne into the boiling salted water. Cook for about 8 minutes — you want it slightly firmer than al dente because it will finish in the sauce.
  4. In the turkey pan, add the sliced leeks and a splash of the pasta water. Sauté for 3-4 minutes until the leeks have softened and become vibrant green.
  5. Reduce the heat to medium. Pour the 100ml of double cream into the turkey and leek mixture. Using a mug, reserve about 100ml of the starchy pasta water before draining the noodles. Add the drained penne directly into the skillet. Toss everything together, adding the reserved pasta water a tablespoon at a time until the sauce looks glossy and clings to the pasta.
  6. Turn off the heat. Fold in the lemon zest and the fresh chopped parsley. Taste and add a final pinch of sea salt if needed. Serve immediately, topped generously with that crispy sage and breadcrumb mixture you made in step one.