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Lidia Bastianich takes over the FOX 4 kitchen and whips up delicious dishes to raise awareness for Boys Grow

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KANSAS CITY, Mo. -- Lidia's celebrates their 18th anniversary Tuesday, Sept. 27 and to celebrate Lidia Bastianich visited FOX 4 to whip up some delicious pasta. Lidia's will also be hosting the fourth annual Boys Grow Benefit Dinner on Saturday. Boys Grow is a local organization that provides an opportunity for inner city kids to work on farms. The opportunity teaches the young people how to grow food and turn the food into products such as pasta sauce. The program also teaches the young people how to label the products and market them to a community.

Ziti con Cime di Rapa e Salsicce

Ingredients:
½ teaspoon kosher salt, plus more for the pot
¼ cup extra-virgin olive oil
8 ounces sweet Italian sausage links
3 garlic cloves, crushed and peeled
1 large head broccoli rabe, trimmed, stems peeled (see page 9)
¼ teaspoon crushed red pepper flakes
1 pound ziti
1 tablespoon unsalted butter
½ cup freshly grated Grana Padano

Directions:
Bring a large pot of salted water to a boil for the pasta. Heat a large skillet over medium-high heat. Add 1 tablespoon of the olive oil. When the oil is hot, add the sausages and brown all over, about 6 minutes. Remove to a plate. (They don’t have to be fully cooked at this point; they will cook more in the sauce.)
Add to the skillet the remaining olive oil and the garlic cloves. Cook until the garlic is light golden, about 2 minutes. Add the broccoli rabe, and season with the salt and red pepper flakes. Toss to coat the broccoli rabe in the oil, cover and let it steam until it is bright green and the leaves are wilted, about 5 minutes.
Meanwhile, slice the sausages into ½-inch rounds, and add the ziti to the boiling water.
Uncover the broccoli rabe and the sliced sausages, 1 cup pasta water, and the butter. Bring to a simmer, and cook until the broccoli rabe is very tender, about 3 to 4 minutes. Remove garlic.
When the ziti is al dente, remove with a spider and transfer directly to the sauce. Toss to coat the pasta in the sauce, adding a little pasta water if it seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss, and serve.

Linguine con Noci e Bietole

Ingredients:
2 teaspoons kosher salt, plus more for the pot
1 large bunch Swiss chard, including stems (about 2 pounds)
¼ cup extra-virgin olive oil, plus more for drizzling
1 medium red onion, sliced
3 garlic cloves, thinly sliced
¼ teaspoon crushed red pepper flakes
1 pound linguine
2 cups fresh ricotta, drained
½ cup walnuts, toasted and coarsely chopped
½ cup freshly grated Grana Padano

Directions:
Bring a large pot of salted water to a boil for the pasta. Trim the tough stems at the bottoms of the chard leaves and discard. Separate the tender stems from the leaves, and wash both well. Cut the stems into ¼-inch pieces. Coarsely shred the leaves.
Heat a large skillet over medium-high heat. Add the olive oil. When the oil is hot, add the onion and garlic, and cook until the onion is golden, about 5 minutes. Add the chard stems, and cook until they are almost tender, about 5 minutes. Add 2 cups pasta water, and boil rapidly until reduced by about a third, about 3 minutes. Add the chard leaves, and season with the salt and crushed red pepper. Cover, and simmer until the stems and leaves are both very tender, about 10 minutes.
While the chard cooks, add the pasta to the boiling water. When the sauce is ready and the pasta is al dente, remove the pasta with tongs and transfer directly to the simmering sauce. Add the fresh ricotta and the walnuts, and toss to melt the ricotta into the sauce, just a minute or two. Add a little pasta water if the sauce seems dry. Remove the skillet from the heat, sprinkle with the grated cheese, toss and serve.

 

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