So, this dish uses broccoli rabe instead of broccoli- but I’m still including it in my “series.” 🙂 This is a skillet version of one of my favorite classic Italian dishes. It was delightfully cheesy too.
This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used large garlic cloves and decreased the broiling time to 2 minutes. We ate it with a large green salad. Absolutely delicious!!
Yield: Serves 6
12 ounces Fontina and/or aged cheddar cheese (about 4 1/2 cups), divided
6 large garlic cloves
2 large sprigs sage
1 bunch of broccoli rabe
¼ cup plus 1 tablespoon extra-virgin olive oil
1 pound sweet or hot Italian sausage
½ teaspoon crushed red pepper flakes
2 cups half-and-half
1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni
- Place racks in center and upper third of oven; preheat to 325, preferably on convection.
- Bring a large pot of water to a boil, for the pasta. Salt generously.
- Grate the Fontina cheese on the large holds of a box grater (you should have about 4½ cups).
- Smash the garlic cloves, peel, and coarsely chop.
- Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 tablespoon).
- Trim tough dried ends from the broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
- Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat.
- Remove sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
- Add garlic, chopped sage, and red pepper flakes, and cook, stirring, until garlic is golden, about 2 minutes.
- Stir in half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
- Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
- Meanwhile, cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type).
- During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
- Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
- Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
- Remove foil and top with remaining cheese.
- Toss sage leaves with remaining 1 T oil in a small bowl and arrange over pasta.
- Broil until cheese is browned and bubbling in spots, about 2 to 5 minutes (depending on strength of broiler).
- Let pasta cool a minute or two before serving.
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Man this looks so good.
SO good! 😊 Thank you!
Another great pasta and sausage recipe!
Can you tell I’m a fan? 😉
Now this is a perfect family meal for our house – hearty and delicious! Thanks for sharing yet another great recipe:)
The crowd loved this one over here. Thanks, Lily!
Looks delicious, great one-pot dish!😋😋
I absolutely love cast iron skillet dishes! 😊
Love broccoli rabe. This pasta looks so good, Josette!
I LOVE broccoli rabe too. 🙂 Thanks, Patty!
I’m a big fan of pasta, creamy sauces and sausage too! I just made one of Ina’s recipes but used fennel. Never have been a big broccoli rabe fan. Sure looks delish Josette!
Thank you so much, Judi. 🙂