• Yield: 6 servings

  • Time: 15 minutes prep, 20 minutes cooking, 35 minutes total


  • 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


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.

Lidia Bastianich
Lidia Bastianich is a chef who frequently appears on television, an author and restaurateur. Her cookbooks include Lidia’s Italy in America, Lidia Cooks from the Heart of Italy and Lidia’s Italy. Lidia is the chef/owner of four New York City restaurants—Felidia, Becco, Esca and Del Posto—as well as Lidia’s Pittsburgh and Lidia’s Kansas City. She is also founder and president of the entertainment company Tavola Productions.