Ziti with Broccoli Rabe and Sausage

Hemera
Ingredients
  • 1 pound ziti
  • 1/4 cup olive oil
  • 3 large garlic cloves, crushed
  • 1 1/2 pounds broccoli rabe, florets and tender stems only
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 1 cup chicken stock or canned broth
  • 1/2 pound cooked sweet Italian sausage, crumbled or chopped
  • 2 teaspoons unsalted butter
  • 1/2 cup freshly grated Grana Padano, or Parmigiano Reggiano
Instructions

Cook the ziti in a large pot of boiling salted water until al dente. Drain well.

Meanwhile, in a large deep skillet, heat the oil. Add the garlic and cook over moderately high heat until golden. Add the broccoli rabe, crushed red pepper and salt; cover and steam for 5 minutes, stirring occasionally. Stir in the chicken stock, sausage and butter and cook over high heat until the sauce reduces slightly, about 3 minutes.

Add the ziti to the skillet and toss gently. Sprinkle half of the cheese on top and toss again. Serve immediately, sprinkled with the remaining cheese.

From La Cucina Di Lidia by Lidia Bastianich (Clarkson Potter 2003). All rights reserved. Used with permission of the publisher.

Categories: 
Pasta
Prep time: 
Cook time: 
Total time: 
Yield: 
6 servings
  • The summer of low-alcohol drinks

    Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.

Top Recipes

Culinary covers

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary equivalent of a covers band: Other chefs' greatest hits, made by him. He tells Francis Lam about the project.