The Small Batch 25 · No. 18 of 25

1. No.18Photo: Sfoglini

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   Radiators

   From Sfoglini · Coxsackie, New York · @sfoglini

   Steve Gonzalez, a chef, and Scott Ketchum, a designer, started Sfoglini in Brooklyn in 2012, extruding pasta through bronze dies so it comes out rough and grabs sauce. They've since moved upstate to the Hudson Valley. The radiators are all ruffles.

   A pasta shape with more nooks than a sponge. Every ruffle holds sauce. Sausage and rabe, and that's dinner.

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   Radiators with sausage and broccoli rabe

   30 min · serves 4 · Browned sausage, bitter greens and garlic, tossed with a pasta whose ruffles catch every bit.

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   You need

   • 1 lb (450 g) Sfoglini Radiators
   • 1 bunch broccoli rabe (about 1 lb / 450 g), trimmed and cut into 2-inch pieces
   • 3 tbsp olive oil
   • 1 lb (450 g) sweet Italian sausage, casings removed
   • 4 garlic cloves, sliced
   • ½ tsp red pepper flakes
   • ½ cup (40 g) grated Pecorino or Parmigiano
   • 1 lemon
   • Kosher salt

   How to make it

   1. Bring a big pot of water to a boil and salt it well. Blanch the broccoli rabe for 2 minutes, lift it out with a slotted spoon and keep the water boiling.
   2. Cook the radiators in the same water until al dente. Keep a cup of the water.
   3. Meanwhile, heat the oil in a wide pan and brown the sausage, breaking it up, about 8 minutes.
   4. Add the garlic and pepper flakes for 1 minute, then the broccoli rabe, and cook 2 minutes more.
   5. Add the pasta, cheese and a splash of the pasta water and toss until glossy.
   6. Finish with lemon zest and a squeeze of juice.

   Chef's own recipe, written for Radiators. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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Sfoglini didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Radiators.