Lidia Bastianich's Mezzi Rigatoni with Sausage and Escarole

Step 1

Bring a large pot of salted water to boil for the pasta.

Step 2

Add the olive oil to a large skillet over medium heat. When the oil is hot, add the sausage. Break the meat up with a wooden spoon, and cook until it's no longer pink, about 5 to 6 minutes.

Step 3

Add the garlic and red pepper flakes, and let sizzle a minute. Add the chopped escarole, in batches if necessary, and season with the salt. Cover the escarole, and let it wilt, about 3 to 4 minutes.

Step 4

Meanwhile, add the pasta to the water. Once the escarole has wilted, uncover and add the chicken stock. Bring to a simmer, and cook until the escarole is tender and the sauce has reduced by half, about 5 minutes.

Step 5

When the pasta is al dente, remove it with a skimmer and transfer directly to the sauce. Toss to coat the pasta with the sauce, adding a little pasta water if it seems dry. Turn off the heat, and sprinkle with the grated cheese. Toss and serve.

Step 6

Reprinted from Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party by Lidia Bastianich. Published by Knopf a division of Penguin Random House. Copyright ©

Step 7

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