Spicy Sicilian Sausage Orecchiette with Baby Broccoli
A fast Sicilian-style stove-toss pasta with spicy sausage, sweet baby broccoli, garlic, lemon, cheese, and a crunchy breadcrumb finish.
Ingredients
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orecchiette, from home6 oz
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hot Sicilian ground sausage8 oz
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Kroger® Sweet Baby Broccoli8 to 10 oz, chopped into 1.5- to 2-inch pieces
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Garlic3 cloves, thinly sliced
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Jumbo Red Onions1/4 small red onion, thinly sliced
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Fresh Organic Lemon - Each1/2 lemon, zested and juiced
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olive oil1 teaspoon for breadcrumbs
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plain breadcrumbs or panko1/3 cup
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grated Pecorino Romano or Parmesan1/3 cup, plus more for serving
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red pepper flakes1/4 teaspoon, optional
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kosher salt and black pepperto taste
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Chateau De Sancerre White Wine750 ml $39.99
Instructions
- Bring a large pot of well-salted water to a boil; chop the baby broccoli into 1.5- to 2-inch pieces, thinly slice the garlic and red onion, and zest and juice the lemon.
- Heat 1 teaspoon olive oil in a large skillet over medium heat, add the breadcrumbs, and toast for 2 to 3 minutes until golden; season with a pinch of salt, transfer to a bowl, and wipe out the skillet.
- Add the orecchiette to the boiling water and cook for about 9 to 11 minutes, or until 2 minutes shy of al dente; during the last 2 to 3 minutes, add the baby broccoli to the pasta pot, then reserve 1 cup pasta water before draining.
- While the pasta cooks, heat the dry skillet over medium-high heat, add the hot Sicilian sausage, and cook for 5 to 6 minutes, breaking it into crumbles, until browned and cooked through; if it renders a lot of grease, spoon off or drain the excess before continuing.
- Add the red onion, garlic, and optional red pepper flakes to the sausage and cook for 1 to 2 minutes until fragrant and softened, lowering the heat if the garlic starts to brown too quickly.
- Add the drained orecchiette and baby broccoli to the skillet with 1/2 cup reserved pasta water; toss vigorously for 2 to 3 minutes until glossy and lightly sauced, adding more pasta water as needed.
- Turn off the heat and fold in the lemon zest, lemon juice, grated cheese, and black pepper; taste and adjust salt, remembering the sausage and cheese are already salty.
- Plate in warm shallow bowls and finish with the toasted breadcrumbs and extra cheese.
Total time: 35 minutes
Estimated cost: About $9.00 for the listed add-ons if buying baby broccoli, garlic, red onion, and one organic lemon; uses your home orecchiette and hot Sicilian sausage.
Health notes: About 740 calories per serving with substantial protein from sausage, energizing carbs from pasta, and a generous serving of greens.
Drink pairing: A juicy Sicilian red or a crisp citrusy white works well with the sausage heat, lemon, and green vegetables.
Wine picks:
- Chateau De Sancerre White Wine $39.99 750 ml
- Dog Point Vineyard Sauvignon Blanc White Wine $21.99 750 ml
Why it works: I’d pick a pair that highlights the lemon and green bitterness while cutting the sausage’s fat and standing up to spice: a lean, mineral Loire Sancerre for brightness and a herbaceous, textured New Zealand Sauvignon for savory green notes. The Château de Sancerre’s steely acidity and flinty citrus will sharpen the lemon, lift the cheese, and refresh the palate between bites; the Dog Point Vineyard Sauvignon Blanc brings riper citrus, savory herb and saline notes that echo the baby broccoli and browned sausage, with enough texture to complement the orecchiette and toasted breadcrumbs.