Bon_Appetit 2019-10-01

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