Time: 30 minutes
2 bunches (about 1 1/2 pounds) broccoli rabe, trimmed, (optional)
1 pound dried spaghettini (vermicelli) or spaghetti
2 tablespoons extra virgin olive oil, more for garnish
6 garlic cloves, thinly sliced
1 large red onion, minced
4 ounces Nduja (about 1/2 a chub)
Zest of 1 lemon
Juice of 1 lemon (optional)
Freshly ground black pepper
1/4 cup bread crumbs, toasted.
1. If using broccoli rabe, in a large pot bring about 1 inch salted water to a boil. Add broccoli and cook, covered, stirring occasionally, until tender, about 3 minutes. Set aside to cool, then cut into 1/2-inch pieces. Add about a gallon of water to same pot and a teaspoon of salt and cook spaghettini until tender, about nine minutes. Drain.
2. Meanwhile, in a very large skillet, heat oil over medium-high heat. Add garlic and onion, sprinkle with salt and cook, stirring occasionally, until soft, 8 to 10 minutes.
3. Add ’nduja and stir, breaking up meat with a fork until meat melts. Add broccoli rabe, if using, and lemon zest and stir to combine. Mix in spaghettini. Taste and adjust seasonings with salt, pepper, olive oil and, if desired, lemon juice. Top with bread crumbs.
Yield: 4 servings.