17 ounces fresh penne or fusilli pasta
14 ounces ground turkey or chicken
¾ cup 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 fresh breadcrumbs
2 sage leaves
2 tablespoons olive oil
Bring a saucepan of salted water to a boil
Peel and chop shallots and garlic.
Slice leeks.
Tear two slices of bread into pieces and put them into the food processor
Place Dutch oven over medium-high heat and add two tablespoons of olive oil. Then add shallots and garlic to the pan.
Allow the shallots and garlic to cook for two minutes, stirring regularly.
Once the two minutes were up, add in the sage leaves and turkey.
While the turkey was cooking, Add leeks to the boiling water. Let the leeks cook for one minute. Then add the pasta.
While my pasta was cooking, add cream to turkey in the other pan.
Let sauce to come to a boil.
Reduce the sauce to a simmer
Place a frying pan over medium heat and drizzled some olive oil. Add two sage leaves, finely chopped.
Cook the breadcrumbs until they were crisp and golden brown.
Drain pasta and add to the sauce saving 1/2 cup of the pasta water and throwing it in the sauce as well.
Add the finely-chopped parsley leaves, along with some lemon zest.
Add some salt and pepper before giving everything a big stir.
Top everything off with the sage breadcrumbs, zest and cheese