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, 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 well with ground chicken or sausage; the sage can easily be swapped for thyme, parsley, or tarragon; and any shape of fresh or dried pasta will do.

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.

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. I'm still pretty slow at chopping veggies, so I got my prep out of the way so I wouldn't be stressed about burning anything. I also soaked my sliced leeks in a bowl of cold water to ensure they were fully cleaned.

The recipe took me a tad longer than 10 minutes, but you can follow Ramsay's lead if you're confident in your chopping speed!

I simply tore two slices of bread into pieces and threw them into the food processor.

I allowed the shallots and garlic to cook for two minutes, stirring regularly.

If you don't have a Dutch oven handy, Ramsay says this recipe also works with a heavy-based frying pan or skillet.

I broke the turkey up with a wooden spoon and allowed it to cook until the meat was lightly browned, which took around three to four minutes.

I let the leeks cook for one minute, per Ramsay's instructions.

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.

I stirred everything together and brought the sauce to a boil. Then I reduced the sauce to a simmer until I was ready to serve.

I placed a frying pan over medium heat and drizzled some olive oil. Then I added two sage leaves, which I had finely chopped.

This happens very quickly — make sure to watch the pan carefully so they don't burn!

Ramsay recommends saving two to three tablespoons of the pasta water and adding it to the sauce.

I also added some salt and pepper before giving everything a big stir.

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.

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 recipe.

The 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 during the busy season, Ramsay's favorite 10-minute pasta will satisfy all your cravings.

And if you're looking for more recipe inspiration, you can check out my ranking of Gordon Ramsay's pasta dishes.

The start of fall is so hectic. Work ramps back up, school is back in session, and the prep and stress of the holidays begin to creep in.

Travel-friendly and loaded with protein, a breakfast sandwich is just what you need. And Garten's version only requires five ingredients: English muffins, whole milk, avocado, bacon, cheddar cheese, and eggs that you can cook in the microwave.

Everything in Garten's breakfast sandwich works so well together. She recommends using thick-cut applewood-smoked bacon, which provides a crispy contrast to the soft eggs. Spreading the avocado on the bottom adds both flavor and nutrients, and I love the tanginess of the sharp white cheddar.

If you're making this sandwich for more than two people, I recommend cooking the eggs on the stove rather than in the microwave to save time. But this is a great recipe to teach your kids so they can make breakfast on their own. And if you're a college student, you could easily whip this up in a dorm.

Get the full recipe for Ina Garten's bacon, egg, and cheddar sandwich here.

I began testing Garten's soup recipes in 2023 and knew something was missing after I kept using boxed stock. "Store-bought is fine!" might be Garten's most famous catchphrase, but she believes homemade chicken stock is akin to "liquid gold."

"Nothing available on the market has the depth of flavor or richness of stock you've made yourself," she wrote in "Go-To Dinners," her October 2022 cookbook. "It contributes such great body and aroma to so many dishes. Plus, having a big pot of chicken stock simmering away on my stove just makes me feel good."

Garten's stock is packed with flavor because it involves simmering three roasting chickens for hours alongside carrots, onions, celery, parsnips, garlic, and plenty of herbs.

There's no flavor left in the chicken once the stock is ready. If you'd rather save the meat for meals, you can always take the chicken out once it's cooked through and continue to simmer the aromatics. I also recommend freezing chicken bones so you always have some on hand for more stock.

Garten's recipe provides nearly nine quarts of stock, and you can store it in the freezer for up to six months.

My absolute favorite Barefoot Contessa soup to make with the stock is Garten's chicken pot pie soup, which I whip up anytime my fiancé and I are craving a bowl of comfort. Her ravioli en brodo is a delicious twist on chicken noodle, while her Italian wedding soup is light and bright.

If you want to switch things up from soup, you can also use the stock to make Garten's one-pot chicken and orzo — another delicious meal for chilly nights.

Get the full recipe for Ina Garten's homemade chicken stock here.

Garten served traditional chili for two decades at the specialty food store she ran in the Hamptons before becoming a cookbook author and Food Network star.

When Garten decided to switch up the chili and use chicken instead of beef, it became even more popular than the original recipe.

The dish also features red and yellow bell peppers, fresh basil, and a variety of seasonings, including chili powder, ground cumin, and red pepper flakes.

Garten serves the chili topped with green onions, cheddar cheese, corn chips, and sour cream.

The tomatoes and spices build a rich broth, and each bite of chicken is so tender and juicy.

It's also a great dish for hosting because you can lay out the toppings in individual dishes, allowing everyone to personalize their bowl to their own preference.

Plus, who doesn't love a bowl of chili on football Sunday?

Get the full recipe for Ina Garten's chicken chili here.

My pasta cravings always hit when temperatures start to dip. And during this busy season, Garten's weeknight Bolognese is a perfect fit.

The recipe includes ground sirloin, crushed tomatoes, heavy cream, Parmesan cheese, and fresh basil, but it's designed to be adaptable and pantry-friendly.

Garten says you could easily swap the sirloin for any ground meat and skip the cream and basil if you need. And while she recommends using orecchiette, any dried pasta will work with this recipe.

It's pretty incredible how much flavor Garten manages to create in a dish that traditionally simmers for hours on end. The rich sauce bursts through every bite of the small pasta shells, which I personally loved for this dish, and the freshly grated Parmesan cheese on top makes it feel extra comforting and indulgent.

"It's a very meaty, very hearty pasta," my dad said before declaring that the dish was "perfect."

We loved the dish so much that it earned the second spot in my ongoing ranking of Barefoot Contessa pasta dishes.

Get the full recipe for Ina Garten's weeknight Bolognese here.

The rigatoni pasta is paired with sausage and fennel, plus some onion, garlic, heavy cream, freshly grated Parmesan cheese, and a few additional ingredients.

It all comes together in a big pot or Dutch oven, and you'll have dinner on the table in an hour.

"You can make the whole thing in one big pot, bring it to the table, and everyone loves it," Garten told her viewers in a 2017 episode of "Barefoot Contessa."

With its beautiful golden hue and rich, meaty sauce, Garten's one-pot pasta is the kind of dish that lifts your spirits. There's also lovely depth to the flavor, thanks to the sweet sausage, salty Parm, and the bite from the fennel.

Get the full recipe for Ina Garten's rigatoni with sausage and fennel here.

"We used to have all kinds of cakes like this out on the bakery counter, and you could come buy a whole cake, but you could also buy a piece," Garten said in an early episode of her Food Network show. "It's not fancy, just really delicious and earthy, and you always want to come back for more."

The recipe includes Granny Smith apples, rum, raisins, pecans, and plenty of sugar and spice.

Soaking the golden raisins in rum gave them a flavor that almost reminded me of caramel, and their sweetness helped temper the Granny Smith apples' sourness. All the spices infused the moist cake with a warm nuttiness, while the pecans added some delicious crunch.

I followed Garten's advice and tried the cake with some ice cream and caramel, which were delicious additions. But the cake isn't super sweet, so you could also enjoy it on its own with some tea or coffee for breakfast.

Now it's really starting to feel like fall.

Get the full recipe for Ina Garten's apple spice cake here.

Is there a dish you love making in the fall season? Share it with us in the comments. And check out more easy recipes here.