Target: 6 × 4 inches · landscape

Italian Sausage Shell Pasta with Broccoli and Sage

40 min · 4 servings

Ingredients

□ 12 oz small shell-shaped pasta

□ 1 tbsp kosher salt for pasta water

□ 1 lb mild Italian pork sausage, casings removed

□ 12 fresh sage leaves

□ 1 medium shallot, finely diced

□ 3 garlic cloves, finely chopped

□ 1/4 tsp crushed red pepper flakes

□ 1 large head broccoli, cut into small florets with peeled stem thinly sliced

□ 1 cup pasta cooking water, reserved

□ 1/2 cup finely grated Parmesan cheese

□ 1/2 tsp freshly ground black pepper

□ 1 tbsp extra-virgin olive oil

1. Cook shells 1 minute shy of al dente; reserve pasta water. Brown sausage to 160 F and transfer.

2. Crisp sage in sausage fat; set aside. Soften shallot, garlic, and red pepper flakes in the skillet.

3. Steam-stir broccoli with pasta water until crisp-tender. Add shells and sausage; toss to finish pasta.

4. Off heat, toss with Parmesan and crumbled sage until lightly glossy. Serve with crisp sage leaves.

Cook’s note: Add pasta water a splash at a time; the sauce should shine lightly, not become creamy.