Oysters and macaroni are classic New England partners. In his exciting recipe, Chef Hamersley brings the combination into the twenty-first century and adds new layers of flavor, spice, and texture.
½ pound penne
3 tablespoons butter, plus extra for the baking dish
1 small onion (about ¼ pound), cut into small dice
¼ teaspoon herbes de Provence
2 tablespoons flour
1 cup whole milk
1 cup light cream
2 cups (½ pound) coarsely grated Gruyère cheese
½ cup (2 ounces) coarsely grated sharp white Cheddar cheese, preferably Vermont
½ cup (2 ounces) coarsely grated Asiago cheese
Kosher salt
Freshly ground pepper
½ pound sausage meat
1 to 2 tablespoons Tabasco, or to taste, optional
16 medium oysters, shucked, excess liquid drained
1 shallot, sliced very thin and separated into rings
½ cup fresh bread crumbs
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 10 to 12 minutes. Drain.
Preheat the oven to 350°F. Butter an 8 by 8-inch (2-quart) baking dish.
In a large saucepan over medium heat, melt the 3 tablespoons of butter. Add the onion and herbes de Provence and cook until the onion has softened, 5 to 6 minutes. Add the flour and cook an additional 8 minutes, stirring occasionally; it will become golden brown. Do not allow the mixture to burn.
Reduce the heat to medium-low, whisk in the milk and cream, and cook for 5 minutes, stirring occasionally. Add 1½ cups of the Gruyère, ¼ cup of the Cheddar, and ¼ cup of the Asiago. Cook slowly, stirring occasionally, until the cheeses are melted and incorporated into the sauce; season with salt and pepper. The sauce will be very thick. Remove from the heat and set aside.
In a small sauté pan over medium heat, cook the sausage meat for 10 minutes. Drain off the fat, and add the Tabasco, if desired (with care—Tabasco is very assertive).
Add the pasta, sausage, and oysters to the cheese sauce, mixing well so the sauce coats the pasta evenly. Pour the mixture into the prepared baking dish.
Mix the remaining cheese with the sliced shallot and the bread crumbs, and sprinkle evenly over the pasta. Bake on the middle shelf until the pasta is bubbling and the top is crisp and brown, about 30 minutes.