Wash and dry all produce. Preheat broiler to high or oven to 500 degrees with rack in upper position. Halve, peel, and and finely chop onion. Measure out 11/2 cups orzo (we sent more—save the rest for another use).

Heat a drizzle of olive oil in a large pan over medium-high heat (we recommend using an ovenproof pan). Add sausage and break meat up into pieces. Cook, tossing occasionally, until lightly browned, about 5 minutes.

Add another drizzle of olive oil to pan, then toss in onion, kale, and a big pinch of salt. Cook, tossing, until veggies are softened, about 5 minutes. Toss in 5 tsp Italian seasoning (save the last teaspoon for step 5) and a pinch of chili flakes if you like it spicy. Cook, tossing, until fragrant, about 1 minute.

Stir orzo, tomatoes, 13/4 cups water, 1 tsp sugar, and a few big pinches of salt and pepper into pan. Lower heat to medium. Simmer, stirring occasionally, until orzo is al dente, 12-15 minutes. (TIP: If mixture dries out, add water 1/4 cup at a time to loosen.) Remove pan from heat. Add Parmesan and 2 TBSP butter, stirring to melt. Season with salt and pepper. If your pan is not ovenproof, transfer mixture to a baking dish at this point.

Place 1 TBSP butter in a small microwave-safe bowl and microwave until melted, about 20 seconds. Stir in 1 TBSP olive oil, panko, Italian cheese, and remaining Italian seasoning. Season with salt and pepper.

Evenly sprinkle crust over orzo. Broil or bake until panko is golden brown, 1-3 minutes. (TIP: Keep an eye on things and remove from oven immediately if you see or smell any burning.) Let stand for 5 minutes to cool and settle a bit. Sprinkle with more chili flakes, if desired. Divide between plates and serve.