Turkey & Golden-Leek Rigatoni
Golden sautéed leeks, lemon–Dijon cream and sage–panko crunch.
Method
Prep and start the water
During the 15-minute prep allowance, set a large covered pot of water over high heat; salt it when boiling. Wash hands. Rinse lemon, parsley and sage under running water. Halve leeks lengthwise, slice into 1/4-inch half-moons and swish in a bowl of cold water. Lift leeks out, leaving grit behind; rinse again if gritty, then drain and dry well. Measure and chop all ingredients. Keep turkey chilled until needed; do not rinse raw poultry. The water heats during prep and the start of cooking; a slow stove may extend the estimate.
Toast the crunch
Heat 1 teaspoon oil in a wide 12-inch skillet over medium-low. Add all panko and chopped sage; stir 2–3 minutes until light golden. Transfer immediately to a dry bowl and stir in 1 teaspoon lemon zest. Reserve for serving, uncovered so it stays crisp.
Give the leeks time
Add the remaining 5 teaspoons oil to the same skillet over medium heat. Add the well-drained leeks and 1/4 teaspoon salt. Cook 8–10 minutes, stirring occasionally, until very tender with some golden edges; lower the heat if they scorch. Once the leeks start cooking and the water boils, add rigatoni and cook to the package’s al dente time, usually 11–14 minutes. Stir occasionally; reserve 1 cup pasta water before draining. If pasta finishes early, drain and hold briefly; do not rinse.
Cook turkey, then build the sauce
Push leeks to the edges. Add turkey, remaining 1/4 teaspoon salt and all pepper to the center. Break into small crumbles and cook over medium-high about 5–7 minutes, mixing with leeks as needed, until browned in spots and at least 165°F on a food thermometer in several thicker clusters; color alone does not establish safety. Wash hands, and clean raw-poultry-contact tools and surfaces. Stir in garlic for 30 seconds. Add stock and scrape up browned bits. Stir in cream and Dijon; simmer gently 2–3 minutes, stirring, until slightly thickened. Do not reduce until dry.
Toss, then brighten off heat
Add drained rigatoni and 1/4 cup reserved pasta water to the skillet. Toss over low heat about 1 minute, adding more reserved water 1 tablespoon at a time as needed, until the sauce lightly coats the ridges. Remove from heat; stir in all Parmesan and parsley, then 1 tablespoon lemon juice. Taste for salt and pepper. Do not boil after adding lemon. Divide among 4 warm bowls; finish with all sage–lemon crumbs and optional extra Parmesan. Serve promptly; keep crumbs off any portions being saved.
Store and reheat safely
Refrigerate leftovers promptly in shallow covered containers at 40°F or below, within 2 hours of cooking or removal from hot holding; use 1 hour if surroundings exceed 90°F. Discard food left out longer. Hot food may go directly into the refrigerator; do not wait for room temperature. Use refrigerated leftovers within 3–4 days. Reheat the combined pasta, covered with a splash of water, stirring often, until it reaches 165°F throughout, checking several spots with a food thermometer. Keep any leftover crumbs separate and add after reheating; the pasta will soften as it sits.