The pot lid rattles and you know dinner is almost ready. That familiar valve hiss from your pressure cooker fills the kitchen, making your mouth water already. You catch that little pressure build, and it’s like a countdown of yum minutes ticking down fast.
Pressure cooking pasta kinda feels wild at first. You recall thinking, "Wait, pasta in the pressure cooker?" but yeah, it works real good for this dish. The way the noodles soak flavors and get that tender pull without sitting forever is just something else. And when you do a natural release, that’s when you really know it’s perfectly done. Slow release helps it keep everything intact and not mushy.
Gordon Ramsay’s favorite 10-minute pasta recipe? You gotta try it. It’s fast, simple, and kinda elegant with a rustic twist. You notice the smell of garlic and chili flakes mixing with juicy tomatoes all while the ground turkey browns in your pan. And it all comes together so quick in your pressure cooker, you wonder why you didn’t do this sooner.
The Real Reasons You Will Love This Method
- It saves you a ton of stove time but still gets that tender pull you expect from freshly cooked pasta.
- The pressure build inside your cooker helps meld flavors faster so the sauce tastes deeper and richer.
- You skip the constant stirring and babysitting — just a quick toss after pressure cooking is all it takes.
- The natural release keeps your pasta from turning into gluey mush, getting the texture just right.
- It’s a one-pot kinda dinner that cleans up easy — less hassle, more taste.
Your Simple Ingredient Checklist
- 8 oz pasta — pick your favorite kind, but something that cooks fast works best.
- 1 tablespoon olive oil — for that smooth, rich base your turkey’s gonna love to cook in.
- ½ lb ground turkey — lean but juicy enough to soak up flavors as it browns.
- 2 cloves garlic, minced — gotta have that punch of smell and taste.
- ½ teaspoon chili flakes — for a little zing that keeps things interesting.
- 1 cup cherry tomatoes, halved — pop in that sweet, tangy freshness that softens in the heat.
- ¼ cup grated Parmesan cheese — sprinkle this over your pasta for a cheesy, savory finish.
- Salt to taste — helps everything pop just right.
- Fresh basil, for garnish — a few leaves on top make it all look like restaurant-level fancy.
You’re pretty much set with these simple pantry staples. It’s the kinda recipe that feels fancy but is really just wholesome everyday grub. You won’t need dozens of ingredients making a mess — just this solid, tasty list. And the fresh basil? You’re gonna wanna add it right at the end so it stays bright and smells wonderful.
Your Complete Cooking Timeline
- Step 1: Boil salted water and cook the pasta until it’s just al dente — gotta keep that tender pull texture. Drain the pasta and set it aside.
- Step 2: Heat olive oil in your skillet over medium. You want it hot enough but not smoking — just right to start cooking that turkey.
- Step 3: Add the ground turkey. Let it brown properly. Around 5 to 7 mins is perfect. Stir a bit but don’t rush it.
- Step 4: Stir in minced garlic and chili flakes. Cook them together for about a minute so they release their aroma — it’s gonna smell heck good.
- Step 5: Toss in the halved cherry tomatoes and keep cooking until they soften, about 3 to 4 minutes. They kinda burst and make a light sauce.
- Step 6: Add your cooked pasta to the skillet. Toss everything to blend flavors evenly — this is where it all comes together.
- Step 7: Sprinkle grated Parmesan cheese on top. Add salt to taste and give it one last toss to melt the cheese slightly.
- Step 8: Garnish with fresh basil leaves right before serving. Takes it from good to great instantly.
Each step moves pretty fast. You’re looking at about 15 minutes total — perfect for busy weeknights. The pasta keeps that firm bite, the turkey stays juicy, and the sauce coats every strand. You really get why Ramsay makes this weekly.
Easy Tweaks That Make Life Simple
- Use pre-minced garlic if you don’t wanna chop. Works fine and saves a couple mins.
- Swap ground turkey for chicken or beef if that’s what you got. Cooking times stay the same.
- Add frozen spinach or peas to sneak some green veggies without extra steps.
- Grate your own Parmesan if you can — fresher taste really brightens the dish.
These shortcuts make the recipe even friendlier on days when you’re rushing. No shame in leaning on prepped ingredients or tweaking the protein or veggies. Heck, you can even double the batch and have leftovers waiting for ya.
That First Bite Moment
When you take that first bite, you notice how the pasta holds a little firm but melts in your mouth just right. The flavors hit ya quickly — garlic, a touch of chili warmth, and juicy tomato bursts.
The browned ground turkey adds a savory backdrop that doesn’t overpower but blends perfectly. You sense the Parmesan’s subtle richness holding it all together.
Fresh basil on top adds a cool, herby pop that makes you wanna grab another forkful fast. There’s this comfort in every bite — it’s homey but special enough for guests.
You catch yourself thinking this is the kinda recipe you’ll wanna keep making again and again, especially on nights when time’s tight but you want real flavor.
Making It Last All Week Long
- Fridge storage: Let the pasta cool completely then store in an airtight container. It’ll keep good for up to 4 days. Just reheat with a splash of water to loosen.
- Freezer method: If you got extras, freeze in meal-sized portions. Thaw overnight in the fridge before warming up gently on stove or microwave.
- Reheat tips: Use a skillet to reheat so you get a bit of that fresh-cooked texture back instead of soggy pasta.
- Keep basil separate: Store fresh basil leaves apart from the pasta if you wanna keep its color and flavor fresh when reheating later.
Planning to make this your weekly staple? These storage tricks keep your meals tasting fresh and your week less stressful. No need to eat it all in one go but you gotta be gentle when reheating or it gets sad.
Your Most Asked Questions Answered
- Q: Can I use a different pasta shape?
A: Heck yeah. Just remember to adjust cooking time if you use thicker noodles. - Q: What’s the best way to avoid mushy pasta?
A: Cook pasta just till al dente before adding to the skillet, and use the natural release with your pressure cooker when you do try that method. - Q: Can I make this vegetarian?
A: Sure thing. Swap the turkey for mushrooms or a plant-based crumble. Add some extra seasoning to boost flavor. - Q: How spicy is this dish?
A: The chili flakes add a gentle heat kinda hint. You can always add less or skip if you’re sensitive. - Q: Is it okay to skip fresh basil?
A: Yep, but fresh basil definitely adds a fresh pop. Try dried herbs if that’s all you got though it won't be quite the same. - Q: Should I brown the turkey before adding pasta?
A: You gotta. Browning seals in flavor and texture. Adds that savory note that lifts the whole dish.
I tried Gordon Ramsay's favorite 10-minute pasta, and now I know why he makes it every week
Equipment
- 1 Skillet Medium or large size
Ingredients
Main Ingredients
- 8 oz pasta choose your favorite
- 1 tablespoon olive oil
- 0.5 lb ground turkey lean
- 2 cloves garlic minced
- 0.5 teaspoon chili flakes
- 1 cup cherry tomatoes halved
- 0.25 cup Parmesan cheese grated
- Salt to taste
- Fresh basil for garnish
Instructions
Instructions
- Boil salted water and cook the pasta until it’s just al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat until hot but not smoking.
- Add ground turkey and brown for 5–7 minutes, stirring occasionally.
- Stir in minced garlic and chili flakes. Cook for 1 minute to release aroma.
- Add halved cherry tomatoes and cook for 3–4 minutes until they soften.
- Add the cooked pasta to the skillet and toss to combine everything evenly.
- Sprinkle grated Parmesan and add salt to taste. Toss again to melt cheese.
- Garnish with fresh basil just before serving.
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