Inspired by Andy Baraghani’s travels through Italy, this recipe melds jumbo shells with spiced lamb sausage and bracing broccoli rabe that tucks into every nook and cranny. “The bitter broccoli rabe cuts through the sausage party,” Baraghani says, “while raw—not toasted—pistachios bring a fresh buttery crunch.” Don’t expect bottom-of-the-bowl sauce here—in Italy, cooks use just enough sauce to perfectly coat the noodles.

4 servings

1

bunch broccoli rabe

3

Tbsp. extra-virgin olive oil

1

lb. spicy lamb or hot Italian pork sausage, casings removed

12

oz. jumbo shells or paccheri

.

Kosher salt

4

garlic cloves, thinly sliced

.

Freshly ground black pepper

4

Tbsp. unsalted butter, cut into pieces

1

tsp. finely grated lemon zest

2

Tbsp. fresh lemon juice

⅓

cup coarsely chopped raw pistachios

.

Finely grated Parmesan (for serving)

Step 1

Trim thick stems from broccoli rabe and reserve for another use (like a stir-fry). Coarsely chop greens and remaining tender stems; set aside.

Step 2

Heat oil in a large Dutch oven or other heavy pot over medium-high. Using your hands, grab small clumps of sausage (you’re going for rustic meatballs about the size of a golf ball) and add to pot. Cook, turning each piece as it becomes crusty, until deeply golden brown all over, about 4 minutes. Using a slotted spoon, transfer sausage to a plate, leaving fat behind. Remove pot from heat and reserve. If sausage has given off a lot of fat, tip some of it into a bowl; you want about 2 Tbsp. left in the pot (save the rest for another use—like frying eggs).