Buttermilk Bucatini with Turkey Ragu & Herb Breadcrumbs

2 cups cubed stale peasant-style bread

½ cup finely chopped mixed herbs (such as parsley, sage, rosemary, and thyme)

2 tbsp. butter, melted

Salt and pepper

3 tbsp. 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 lb. ground turkey, white and dark meat combined

½ cup white wine

1 ½ cups turkey or chicken stock

2 ½ cups buttermilk

1 lb. bucatini pasta

1 cup grated Parmigiano-Reggiano

Step 1

Preheat the oven to 350°.

Step 2

In a food processor, pulse the bread into coarse crumbs. In a bowl, toss the crumbs 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.

Step 3

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

Step 4

In a large skillet, heat the oil, about three turns of the pan, over medium-high. Add the celery, onion, garlic, and bay leaf; season. Cook, stirring often, until softened, 6 to 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. Reduce heat to low and let the sauce simmer while you cook the pasta.

Step 5

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 to the buttermilk. Simmer the pasta for 3 to 4 minutes. Add the turkey sauce and cheese and toss to combine. Serve the pasta in shallow bowls and top with the breadcrumbs.