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Bon Appétit

Big Shells With Spicy Lamb Sausage and Pistachios

5.0

(2)

Big shells with spicy lamb sausage and pistachios on a platter
Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.

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.

What you’ll need

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