This Tuscan recipe is perfect for the holiday. Plus it uses the Italian version of French béchamel! The freshly grated nutmeg makes the flavors warm and inviting and the radicchio adds a complementary hint of bitterness.
Sausage and Radicchio Stuffed Shells
A classic Tuscan dish adapted by Rose Hattabaugh for Milk Street
Ingredients
8 oz sweet Italian sausage (casings removed)
I Tbsp Extra Virgin Olive Oil (EVOO) plus more for drizzling
1 large shallot minced
½ C dry white wine
2 med heads radicchio (cored and chopped – about 6 C)
Kosher salt and ground black pepper
2 oz Parmesan cheese finely grated (1 C), divided
8 oz jumbo shell pasta (20-24 shells)
4 Tbsp salted butter in 4 pieces
¼ C all-purpose flour
2 C whole milk
½ tsp freshly grated nutmeg (see Cook’s Note below)
2 oz fontina cheese shredded (1/2 C)
Preparation
- In a small bowl, combine sausage with ¼ C water. Stir with fork until well combined. In large pot over med heat, heat the oil until shimmering. Add the sausage and shallot; cook stirring occasionally and breaking the meat into small pieces until the sausage is no longer pink and begins to brown, 8-10 min.
- Add the wine and cook, stirring occasionally until the liquid is reduced by about half, 2-3 min. Add the radicchio and ½ tsp each salt and pepper. Cook, stirring until radicchio is wilted 2-3 min. Transfer to a med bowl, reserve the pot. Stir half of the Parmesan into the mixture then taste and season with salt and pepper.
- In the now-empty pot over high, bring 4 quarts of water to a boil. Stir in the pasta and 1 Tbsp salt, then cook stirring occasionally until just shy of al dente. Reserve ½ C of pasta water , then drain past and set aside. Drizzle shells with 1 Tbsp EVOO and toss gently to coat. Heat the oven to 425F with a rack in the middle position.
- In a medium saucepan over medium, melt the butter. Whisk in the flower, then cook whisking constantly for 2 min. While whisking gradually add the milk and bring to a simmer. Add the nutmeg and ¼ tsp each salt and pepper, then reduce heat to low. Cook, whisking often until the sauce thickens, reduces slightly and no longer tastes of raw starch (10-15 min). Remove from heat and whisk in the reserve pasta water and ¼ C of remaining Parmesan.
- Spread I C of sauce in a 9×13 inch baking dish. Spoon the filling into the shells (a generous 1 Tbsp each), and place the shells filled side up in a single layer in the baking dish. Ladle the remaining sauce evenly over the top of the shells – it is fine if some shells are not fully covered. Sprinkle evenly with the fontina and remaining Parmesan. Bake until the cheese is bubbling and browned, 30-35 min. Cook on a wire rack for 15 min before serving.
Cook’s Note: Be sure to use freshly grated nutmeg – it will loose aroma and flavor in just a few hours.
