Creamy Buttermilk Bucatini: A Delicious Twist on Turkey Ragu

Ingredients

2 cups of stale peasant-style bread, cubed
½ cup of mixed herbs finely chopped, including parsley, sage, rosemary, and thyme
2 tablespoons of melted butter
Salt and pepper to taste
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 bucatini pasta
1 cup of grated Parmigiano-Reggiano cheese

Step 1

Begin by preheating the oven to 350°.
Step 2

Using a food processor, create coarse crumbs with the bread. Mix the crumbs with the herbs and melted butter in a bowl; season with salt and pepper. Spread the mixture on a baking sheet and bake until crispy and golden, around 15 minutes.
Step 3

Boil a large pot of water for the pasta.
Step 4

In a large skillet, heat the olive oil over medium-high heat. Add celery, onion, garlic, and bay leaf; season with salt and pepper. Cook until softened, around 6 to 7 minutes. Add the ground turkey and cook until browned. Pour in the white wine and let it cook until absorbed, then add the stock. Simmer the sauce on low heat while preparing the pasta.
Step 5

In another pot, bring the buttermilk to a gentle simmer over medium heat. Salt the boiling water and cook the pasta for 5 minutes. Drain the pasta and add it to the buttermilk. Simmer for an additional 3 to 4 minutes. Finally, mix in the turkey sauce and cheese, then serve in bowls and top with the breadcrumbs.