2019-10-01_Bon_Appetit_UserUpload.Net

(John Hannent) #1

22 – OCTOBER 2019


Home – Family Meal

Shells are the
ideal shape for
trapping all the
bits of sausage
and veg studded
throughout.

8 SERVINGS


¼ cup plus 1 Tbsp. extra-virgin
olive oil
1 lb. sweet or hot Italian sausage,
casings removed
6 garlic cloves, coarsely chopped
1 Tbsp. finely chopped sage, plus
10 leaves for serving
½ tsp. crushed red pepper flakes


  1. Place racks in middle and
    upper third of oven; preheat to
    325°. Heat a large, deep ovenproof
    skillet over medium-high. Pour
    in ¼ cup oil; add sausage and
    break up into small pieces.
    Cook, undisturbed, until browned
    underneath, about 4 minutes. Stir a
    few times; cook, undisturbed, until
    cooked through, about 3 minutes.

  2. Add garlic, chopped sage, and
    red pepper flakes to sausage and
    cook, stirring, until garlic is golden,
    about 2 minutes. Mix in half-and-
    half and simmer until thickened
    slightly, about 2 minutes. Reduce
    heat to low. Stirring constantly,
    gradually add two-thirds of the
    cheese a little at a time, letting
    it melt before adding more. Cook,
    stirring, until sauce is smooth
    and thick, about 3 minutes; season
    with salt. Remove from heat.

  3. Meanwhile, cook pasta in a
    pot of boiling salted water, stirring
    occasionally and adding broccoli
    rabe during the last 2 minutes, until
    very al dente, about 2 minutes less
    than package directions. Drain
    in a colander, shaking well. Return
    pasta and broccoli rabe to pot.

  4. Add sausage mixture to pasta
    and toss to coat; transfer to skillet.
    Cover with foil and bake on middle
    rack until pasta is al dente and
    sauce is bubbling, 30–40 minutes.
    Remove from oven. Heat broiler.

  5. Top pasta with remaining cheese.
    Toss sage leaves and remaining
    1 Tbsp. oil in a small bowl; arrange
    over pasta. Broil on upper rack
    until cheese is browned in spots,
    about 5 minutes. Let cool slightly
    before serving.


2 cups half-and-half
12 oz. Fontina and/or aged cheddar,
coarsely grated, divided
Kosher salt
1 lb. ridged medium pasta shells
(such as lumaconi) or large
tube pasta (such as rigatoni)
1 bunch broccoli rabe, stems cut into
2" pieces, leafy ends left long

Baked Shells With


Sausage and Greens


Crisp nuggets of Italian sausage
and tender broccoli rabe swathed
in a blanket of cozy cheese sauce—
this is the definition of cold-weather
comfort food
RECIPE BY CLAIRE SAFFITZ


PHOTOGRAPHS BY CHELSIE CRAIG

Free download pdf