Careme

Ingredients

• De Cecco Orecchiette Pasta

  6 oz $3.79
• Kroger® Hot Pork Sausage Roll

  5 oz $3.29
• Broccoli Crown

  10 oz $2.49
• Fresh Organic Lemon

  1 teaspoon finely grated zest plus 1 tablespoon juice (from 1 lemon) $1.29
• Garlic

  2 cloves
• Plain breadcrumbs

  3 tablespoons
• Olive oil

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  3 quarts
• Caparzo Sangiovese Toscana

  1 bottle $17.99

Instructions

1. Cut 10 ounces broccoli crown into small florets, thinly slice the peeled stems, crumble 5 ounces hot pork sausage, mince 2 garlic cloves, and measure 1 teaspoon lemon zest and 1 tablespoon lemon juice.
2. Bring 3 quarts water and 2 teaspoons kosher salt to a boil in a large pot while completing the stovetop preparations.
3. Heat 1 teaspoon olive oil in a large skillet over medium heat; add 3 tablespoons plain breadcrumbs and 1/4 teaspoon red pepper flakes, then stir for 2 to 3 minutes until crisp and golden and transfer to a plate.
4. Heat 2 teaspoons olive oil in the same skillet over medium-high heat; add 5 ounces crumbled hot pork sausage and cook for 4 minutes, then add 2 minced garlic cloves and cook for 1 minute.
5. Add 6 ounces orecchiette to the boiling 3 quarts water and cook according to the package time; add 10 ounces prepared broccoli for the final 4 minutes, then reserve 1/2 cup cooking water and drain.
6. Return 6 ounces cooked orecchiette and 10 ounces cooked broccoli to the skillet with the mixture made from 5 ounces sausage and 2 garlic cloves; add 1/2 cup cooking water, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, then simmer and toss for 2 minutes until glossy.
7. Divide the finished orecchiette between 2 shallow bowls, top with all 3 tablespoons toasted chile breadcrumbs, and serve immediately.