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Italian Sausage Shell Pasta with Broccoli and Sage

Savory Italian sausage, small pasta shells, broccoli, and crisp sage make a balanced skillet meal with a light Parmesan gloss.

Small shells with sausage and broccoli are topped with crisp sage and Parmesan.

Sausage fat carries the flavor of crisp sage, garlic, shallot, and a restrained pinch of chile through the skillet. Pasta water and Parmesan turn those savory drippings into a light coating, while broccoli stays bright and the shells keep a pleasant bite.

Use the sausage fat for sage

Browning the sausage first leaves flavorful fat in the skillet, enough to crisp the sage without a separate pan. Fry the leaves only briefly on each side, then keep some whole for the finish and crumble the rest into the sauce for a softer herbal note.

Let pasta water make the sauce

The starch in reserved pasta water helps Parmesan and sausage fat cling to the shells without cream. Add it in small amounts as you toss so the skillet stays glossy rather than soupy, and take the pan off heat before adding the cheese.

Shell pasta and broccoli are tossed with sausage in a skillet beside crisp sage leaves. — Broccoli steams briefly in pasta water as the shells and browned sausage wait to be tossed in.

Stop broccoli while it is bright

Short covered cooking softens the broccoli without dulling it. Look for vivid florets and a stem that yields with slight resistance; it will warm again when the pasta and sausage are tossed through the skillet.

Finish shells just to al dente

Drain the pasta slightly before its package's full timing because it cooks another minute in the skillet. If the sauce tightens before the shells finish, loosen it with reserved pasta water a splash at a time rather than adding cream or extra oil.

Crisp sage and Parmesan finish glossy shells, sausage, and bright broccoli. — Glossy pasta shells hold bits of sausage, broccoli, Parmesan, and crisp sage.

Balance the chile and sage

Mild sausage keeps the meal savory, while a small pinch of red pepper adds warmth without taking over. Finish with crisp sage and Parmesan at the table so each bowl keeps its contrast of herbal crunch and lightly coated pasta.

Italian Sausage Shell Pasta with Broccoli and Sage

4 servings

40 minutes total

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

Method

Cook the shell pasta
Bring a large pot of water to a boil, add the salt and shells, and cook until about 1 minute shy of the package's al dente time; reserve 1 cup pasta water, then drain the shells.
Look for: The shells are flexible but still have a firm center because they will finish in the skillet.
Brown the sausage
While the pasta cooks, heat a large skillet over medium-high and crumble in the sausage; cook 6 to 8 minutes, breaking it into bite-size pieces, until browned and the largest piece reaches 160 F on an instant-read thermometer.
Look for: The sausage has browned edges and the largest piece reads 160 F in the center.
Crisp the sage
Transfer the cooked sausage to a bowl, leave about 1 tbsp rendered fat in the skillet, and add the olive oil if the pan looks dry; fry the whole sage leaves for 20 to 30 seconds per side until crisp, then transfer them to a plate.
Look for: The sage leaves darken slightly and turn crisp without becoming brown or brittle.
Soften the aromatics
Add the shallot, garlic, red pepper flakes, and black pepper to the skillet and cook for about 1 minute, stirring constantly until fragrant but not browned.
Look for: The shallot begins to soften and the garlic smells fragrant without taking on color.
Cook broccoli until crisp-tender
Add the broccoli florets and sliced stem with 1/2 cup reserved pasta water, cover, and steam-stir for 3 minutes; uncover and check that the florets are bright green with a slight bite.
Look for: A knife enters the stem with slight resistance and the florets remain vivid green.
Toss pasta and sausage
Add the drained shells and sausage to the skillet with another 1/4 cup pasta water; toss for 1 to 2 minutes so the pasta finishes cooking and the sausage warms through, adding reserved water a splash at a time if the pan looks dry.
Look for: The shells are al dente and the sausage is hot throughout, with a little starchy liquid still in the skillet.
Make the light glossy sauce
Remove the skillet from the heat and toss in the Parmesan until it melts into the pasta water and sausage fat; crumble half of the crisp sage leaves into the sauce and leave the rest whole for finishing.
Look for: The sauce lightly coats the shells and broccoli without pooling or turning creamy.
Finish and serve
Taste and adjust seasoning if needed, divide the pasta among warm bowls, and top with the remaining crisp sage leaves while they still retain their texture.
Look for: The finished bowls show glossy shells, tender-crisp broccoli, savory sausage, and crisp sage.