Careme

Ingredients

• orecchiette, from home

  6 oz
• hot Sicilian ground sausage

  8 oz
• broccoli rabe

  8 oz, tough stems trimmed and chopped
• Garlic

  3 cloves, thinly sliced $0.79
• Jumbo Red Onions

  1/4 small onion, thinly sliced $2.29
• Kroger® Fresh Lemons Bag

  1/2 lemon, zested and juiced $4.99
• olive oil

  1 tablespoon, plus more if needed
• plain breadcrumbs or panko

  1/3 cup
• grated Pecorino Romano or Parmesan

  1/3 cup, plus more for serving
• red pepper flakes

  1/4 teaspoon, optional
• kosher salt and black pepper

  to taste
• Kim Crawford Sauvignon Blanc Marlborough

  750 ml $14.99

Instructions

1. Bring a large pot of salted water to a boil; trim the broccoli rabe, chop it into 2-inch pieces, thinly slice the garlic and red onion, and zest and juice the lemon.
2. Heat 1 teaspoon olive oil in a large skillet over medium heat, add the breadcrumbs, and toast 2 to 3 minutes until golden; season with a pinch of salt, transfer to a bowl, and wipe out the skillet.
3. Add the orecchiette to the boiling water and cook until 2 minutes shy of al dente; during the last 2 minutes, add the broccoli rabe to the pasta pot, then reserve 1 cup pasta water before draining.
4. Meanwhile, heat the remaining olive oil in the skillet over medium-high heat, add the hot Sicilian sausage, and cook 5 to 6 minutes, breaking it into crumbles, until browned and cooked through.
5. Add the red onion, garlic, and optional red pepper flakes to the sausage and cook 1 to 2 minutes until fragrant and softened, lowering the heat if the garlic starts to brown too quickly.
6. Add the drained orecchiette and broccoli rabe to the skillet with 1/2 cup reserved pasta water; toss vigorously 2 to 3 minutes until glossy, adding more pasta water as needed.
7. Turn off the heat and fold in the lemon zest, lemon juice, grated cheese, and black pepper; taste and adjust salt, keeping in mind the sausage and cheese are salty.
8. Plate in warm shallow bowls and finish with the toasted breadcrumbs and extra cheese.