Latest news with #Ramsayin10
Business Insider
a day ago
- Entertainment
- Business Insider
I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week
I tried Gordon Ramsay's 10-minute pasta, which he makes for his family every week. The dish has a turkey and leek sauce and is topped with crispy sage breadcrumbs. Ramsay's delicious pasta was light and bright — perfect for a midweek pick-me-up. From his 15-minute Bolognese to his 10-minute bacon cheeseburger, Gordon Ramsay has never let me down when I need a fast recipe. So, I was ecstatic when I learned that the Michelin-starred chef has an entire cookbook dedicated to dishes that can be made in 10 minutes flat. I'm always looking for quick and easy recipes to save time during the busy workweek, so I knew I had to try this pasta dish. Gordon Ramsay makes this 10-minute pasta for his family every week. This turkey and leek pasta with crispy sage breadcrumbs is featured in " Ramsay in 10," which came out in October 2021. "For a change, skip the Bolognese and make this creamy turkey and leek sauce in a fraction of the time instead," Ramsay writes in the description. "It might just become a regular midweek family meal, as it has at my house." Ramsay's 10-minute pasta includes turkey, breadcrumbs, and leeks. To make Ramsay's 10-minute pasta for four, you'll need: 17 ounces of fresh penne or fusilli pasta 14 ounces of ground turkey ¾ cup of heavy cream 4 sage leaves 4 regular shallots (or 2 banana shallots) 3 garlic cloves 2 leeks 1 lemon A handful of flat-leaf parsley leaves Freshly grated Parmesan cheese (for serving) To make the breadcrumbs for the pasta, you'll need: 6 tablespoons of fresh breadcrumbs 2 sage leaves 2 tablespoons of olive oil Ramsay notes in his cookbook that the breadcrumbs are optional, but I recommend taking the extra step. It was my first time making fresh breadcrumbs, and it couldn't have been easier. But feel free to play around with the ingredients depending on your preferences. Ramsay said this dish also works great with ground chicken or sausage meat; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do. Before I started cooking, I needed to prep. First, I brought a saucepan of salted water to a boil so it'd be ready for the pasta in a few minutes. Then, per Ramsay's recipe, I peeled and grated my shallots and garlic. If the handheld grater proves tricky — and risky for your fingers — feel free to use a knife to finish mincing the veggies. After grating my shallots and garlic, I finely sliced my leeks. I should note that Ramsay recommends prepping your shallots and garlic while the olive oil is heating up in the pan and slicing your leeks right before you add the pasta. But I'm quite slow at chopping veggies, so I got my prep out of the way first so I wouldn't be stressed about burning anything. I also let my leek slices soak in a bowl of cold water to ensure they were fully clean. The recipe took me a tad longer than 10 minutes, but if you're confident in your chopping speed, feel free to take Ramsay's lead. I also prepped my fresh breadcrumbs. I placed my Dutch oven over medium-high heat and added two tablespoons of olive oil. Then, I added my shallots and garlic to the pan. I allowed the shallots and garlic to cook for two minutes, stirring regularly. If you don't have a Dutch oven handy, Ramsay notes that this recipe also works with a heavy-based frying pan or a skillet. Once the two minutes were up, I threw in the sage leaves and turkey. I broke the turkey up with a wooden spoon and allowed it to cook for three to four minutes, until the meat was lightly browned. While the turkey was cooking, I added my leeks to the boiling water. Then, I threw in the penne. I stirred to separate the pasta and allowed the penne to cook until it was al dente. Since I chose penne, my pasta didn't cook in the speedy two minutes Ramsay recommends for fusilli. But just follow the instructions on your box and the noodles will taste great. While my pasta was cooking, I added the cream to my turkey in the other pan. I reduced the sauce to a simmer until I was ready to serve. Then, I moved on to the crispy sage breadcrumbs. I placed a frying pan over medium heat and drizzled some olive oil. Then, I added two sage leaves, which I had finely chopped. I cooked the breadcrumbs until they were crisp and golden brown. This happens very quickly, so make sure to watch the pan carefully so they don't burn. I drained my pasta and leeks and added the penne to the sauce. Then, I added the finely chopped parsley leaves, along with some lemon zest. I topped everything off with the sage breadcrumbs. After I added the freshly grated Parmesan cheese and drizzle of olive oil that Ramsay recommends, I stepped back and admired my pasta. The dish looked bright and inviting, thanks to the pops of color from the parsley and breadcrumbs, and I loved seeing so many different textures meld together. Plus, it smelled absolutely delicious. It was time to dig in. Ramsay's 10-minute pasta took me a couple of extra minutes, but the final result was worth it. I don't usually go for poultry with my pasta, so I was skeptical when making the turkey sauce. But I was pleasantly surprised by how much I loved Ramsay's pasta. The turkey and leek sauce is light but packed with so much flavor. The leeks add a hint of lovely sweetness, and the lemon brightens each bite. The contrasting textures of the crispy sage breadcrumbs and the creamy sauce also make a fantastic team. I don't usually crave a big meal on a weeknight, so I love that this pasta makes dinner interesting without being too heavy. Whether you're longing for a quick weeknight dish or just want a light and bright recipe, Ramsay's favorite 10-minute pasta will satisfy all your cravings.
Business Insider
24-06-2025
- Entertainment
- Business Insider
I made Gordon Ramsay's easy 10-minute pasta, and it's the perfect summer dinner when you're feeling lazy
I tried Gordon Ramsay's 10-minute scampi and angel hair pasta recipe. The dish features shrimp, cherry tomatoes, lemon, and white wine — perfect summer flavors. The cooking time was shorter than my skincare routine, but the flavors were complex and delicious. Gordon Ramsay may have multiple Michelin stars, but he still loves whipping up simple dishes that require little time in the kitchen. And Ramsay's quick pasta recipes haven't let me down yet. His 15-minute Bolognese has become one of my family's favorite dishes, and we also loved his 10-minute turkey and leek pasta, which Ramsay makes for his kids every week. So, when I learned he had a 10-minute summer pasta recipe, I knew I had to try it. This 10-minute scampi pasta by the "MasterChef" star looked perfect for summer. Ramsay's shrimp scampi with angel hair pasta is featured in his cookbook " Ramsay in 10," which is full of recipes that can be made in 10 minutes. When temperatures spike in the summertime, I never want to stand over a hot stove for too long, so a 10-minute pasta with some refreshing shrimp sounded like the perfect dish. Ramsay's 10-minute pasta includes shrimp, cherry tomatoes, and a handful of basil. To make Ramsay's shrimp scampi with angel hair pasta for two, you'll need: 8 ounces of angel hair pasta 5 ½ ounces of raw shrimp 2 banana shallots 2 garlic cloves 2 tablespoons of small capers 1 lemon (zest and juice) 1 cup of cherry tomatoes ¼ cup of white wine ¼ cup of vegetable or fish stock A large handful of basil leaves A pinch of chili flakes Freshly grated Parmesan cheese for serving Ramsay says you can use any very fine pasta for this dish, including vermicelli, tagliolini, or spaghettini. I should also note that I couldn't find banana shallots at my local supermarket. Since they're a bit larger than the regular variety, I just added an extra shallot while testing this recipe. To get started, I brought a pot of water to boil for the pasta. I made sure to season the water with salt. I also got my prep out of the way. Per Ramsay's instructions, I halved my cherry tomatoes, zested a lemon, minced my garlic, and peeled and sliced the shallots. Don't throw away the rest of your lemon — you'll need its juice later on! I also tried Ramsay's trick for chopping the basil. "To chop the basil quickly, gather the small leaves and roll them up in the biggest leaf, like a cigar, then chop with a large knife," Ramsay writes in his cookbook. It was time to get cooking, so I placed my nonstick pan over medium heat. Then, I added the shallots and garlic. I threw in the shallots first, seasoning them with salt and pepper. After I added the garlic, I seasoned everything with a pinch of chili flakes and let the garlic and shallots cook together for two minutes. Once the two minutes were up, I added the cherry tomatoes to the pan. Then, I deglazed the pan with white wine. Ramsay says you should allow the wine to bubble for 30 seconds. Once those 30 seconds were up, I added the vegetable stock. While the sauce was reducing, I prepped my shrimp. I peeled the shrimp and seasoned them with salt and pepper. Then, I added the capers and chopped basil to my sauce. Per Ramsay's instructions, I then removed the pan from the heat. I placed my shrimp in a nonstick frying pan over high heat, adding a drizzle of olive oil. Ramsay says the shrimp should cook for about 30 seconds, until they turn golden brown. Keep an eye on the color — it took my shrimp about a minute. I also threw my angel hair pasta into the pot of boiling water. Once my shrimp had turned golden brown, I removed the pan from the heat and flipped each shrimp. I drizzled olive oil and sprinkled lemon zest over the shrimp, then added them to my pan with the sauce. I drained my cooked pasta and returned it to the pan where I had cooked the shrimp. I added the pasta back to the pan of sauce. I topped my finished pasta with Parmesan cheese, a squeeze of lemon juice, and some lemon zest. The pasta smelled amazing, and I loved the bright pops of color — it looked like the perfect dinner for summer. Ramsay's pasta tasted delicious, and I couldn't believe it had only taken 10 minutes. There was a lovely lightness to Ramsay's 10-minute scampi that I always look for in a great summer dish. Even though the overall cooking time was shorter than my nightly skincare routine, the flavors were still complex and interesting. It tasted like an elevated version of Martha Stewart's famous one-pot pasta dish. I should note that I found the angel hair to be a bit sticky and hard to mix, which means I probably overcooked it a little — so be careful when boiling your thin pasta. And next time, I'll add more chili flakes and tomatoes; they were my favorite part of the dish, and I loved their blistered texture. I'll whip up Ramsay's 10-minute scampi again when I need something quick but delicious on a busy summer weeknight.
Business Insider
21-05-2025
- General
- Business Insider
I made Gordon Ramsay's 'perfect' 10-minute burger, and it tasted restaurant-worthy
I made Gordon Ramsay's easy recipe for the perfect 10-minute burger. Ramsay's burger includes bacon, cheddar cheese, Sriracha mayonnaise, and brioche buns. I loved Ramsay's burger, which was super juicy and tasted like it came from a top restaurant. Gordon Ramsay has a recipe for the perfect burger that only takes 10 minutes to make. I discovered Ramsay's bacon cheeseburger recipe while exploring his cookbook " Ramsay in 10," which includes 100 recipes inspired by his YouTube series of the same name. "From raw ingredients to an incredible juicy burger in just 10 minutes… this is my quickest burger ever!" he writes in the description. Ramsay's 15-minute pasta is one of my all-time favorite recipes, and I loved his recent tips for making the best plate of eggs. So, with the holiday weekend coming up, I decided it was the perfect time to give his burger a try. Ramsay's recipe puts a fun twist on traditional burger ingredients. To whip up four of Ramsay's perfect cheeseburgers, you'll need: 16 ounces of ground beef 4 brioche buns 4-8 slices of bacon 4 slices of cheddar cheese 2 egg yolks 1 frozen red chile 1 tomato, sliced 1 onion, sliced Little Gem lettuce Ramsay's recipe recommends adding two slices of bacon to each burger. Since the hickory-smoked bacon I had in the fridge was already quite thick, I decided to use only one slice per burger instead — but feel free to add as much bacon as you wish! His sauce also mixes things up from the usual ketchup. First, I prepped my chile pepper. Ramsay recommends always keeping a handful of chiles in the freezer for burgers, curries, and sauces. "Freezing the chile makes it really easy to grate with minimum fuss," he writes in his cookbook. I took Ramsay's advice and threw my chile in the freezer the night before I made these burgers. I also followed his tip to deseed the chile before grating it for a milder heat. Then, I began making the patties. First, I cracked my egg yolks into the bowl with my ground beef. Then, I added my seasonings, sprinkling salt and freshly ground black pepper on top. After throwing in my grated chile, I mixed everything together with clean hands. I divided the beef and formed four patties, each around 1 inch thick. "Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his cookbook. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time." I drizzled some vegetable oil on my griddle over medium-high heat. Ramsay recommends using either a griddle or a frying pan for this recipe. Since I was making four burgers, I opted for the griddle so I could cook everything together. Then, I threw my burgers on, seasoning them with some more salt and pepper. I allowed my patties to cook for about four minutes. While my patties were cooking, I quickly whipped up the sauce. I added my mayonnaise and Sriracha into a small bowl, threw in some salt and pepper, and mixed everything together — so easy. After four minutes, I added my bacon and onion slices to the pan. Once the bacon and onion slices were on the griddle, I increased the heat to high. As everything cooked together, I prepped the veggies for my burgers. Then, I flipped the burgers, bacon, and onions. Per Ramsay's recipe, I allowed them to cook for another five minutes. While my burgers were still on the griddle, I got the brioche buns ready. My bacon and onion slices were ready before my patties, so I took them off the griddle first. I placed them on a plate covered with a paper towel, per Ramsay's instructions. It was time to turn my burgers into cheeseburgers! Then, I tried Ramsay's special trick to melt the cheese. Ramsay recommends covering the patties with a lid or upturned saucepan to help the cheese melt — a similar method to the one I tried while making Guy Fieri's perfect burger. The cheese came out beautiful. It was almost time to eat, but first, I needed to build my burgers. After spreading the sauce, I threw on my veggies. I added my cheeseburger, bacon, and onions. I drizzled some extra sauce on my top buns and was done. Barely 10 minutes had gone by, and my burgers were ready to go. The cheeseburgers looked absolutely glorious. From the plump patty with oozing cheese to the crispy bacon right on top, this towering burger looked seriously impressive. It made for a great Instagram picture, but would Ramsay's burger taste as good as it looked? Oh yeah. Ramsay's 10-minute burgers were perfectly cooked. The patty was beautifully juicy, and the Sriracha mayonnaise and grated chile added just the right amount of heat. The bacon and onions also gave each bite some nice crunch, while the fresh tomato and lettuce cut through the heavy ingredients. I'll definitely be making Ramsay's perfect cheeseburger again. I've tasted some of the best restaurant burgers in the game, from the iconic cheeseburger at Peter Luger to Obama's favorite burger at Upland in Manhattan. And honestly, Ramsay's homemade burger recipe is right there with them. Plus, it's so easy and cheap to make at home. With summer on the horizon, barbecue season is here. And I can guarantee Ramsay's burger will impress at your coming Memorial Day and Fourth of July parties.
