Italian Sausage Shell Pasta with Broccoli and Sage

Mild Italian sausage, small shells, and broccoli come together in a light Parmesan sauce with crisp sage and a gentle chile warmth.

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

Large pasta pot · Large skillet with lid · Colander · Instant-read thermometer · Tongs

Keep broccoli crisp-tender

Steam it briefly with pasta water, then check for bright florets and slight resistance in the sliced stem.

Serve the sage crisp

Add the reserved whole sage leaves at the last moment so they stay crisp against the glossy pasta.

01. Boil shells in salted water until 1 minute shy of al dente and reserve a cup of the starchy water before draining.

02. Brown sausage as the pasta cooks, breaking it into small pieces; check the largest piece for 160 F before setting it aside.

03. Leave a spoonful of sausage fat in the skillet and fry sage briefly on both sides until crisp; add oil only if the pan is dry.

04. Cook shallot, garlic, and pepper flakes for about 1 minute, stirring so the garlic stays pale and fragrant.

05. Add broccoli with 1/2 cup pasta water, cover for 3 minutes, and uncover when the florets are bright and just tender.

06. Add shells, sausage, and 1/4 cup pasta water; toss until the pasta is al dente and the sausage is hot.

07. Take the skillet off heat before adding Parmesan so it emulsifies into a light glossy sauce rather than a heavy one.

08. Fold in half the crumbled sage and finish each bowl with the remaining crisp leaves.