One Pan Orecchiette Pasta

Posted: August 27

Time: 40 minutes

Yield: 2 servings

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Who doesn't love one-pan dishes? Nobody wants a lengthy clean-up after a long day. This One Pan Orecchiette Pasta will make cooking and cleanup a breeze.


• 2 tablespoons olive oil • 1/2 onion, diced • salt to taste • 8 ounces spicy Italian sausages, casings removed • 3 1/2 cups low-sodium chicken broth, divided, or as needed • 1 1/4 cups orecchiette pasta, or more to taste • 1/2 cup roughly chopped arugula, or to taste • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste


Step 1

Heat the olive oil in a large, deep skillet over medium heat, then add the onion. Cook and stir the onion with a pinch of salt until the onion is soft and golden, 5 to 7 minutes. Stir the sausage into onions; cook and stir until the sausage is broken up and browned, 5 to 7 minutes.

Step 2

Pour 1 1/2 cups chicken broth into the sausage mixture and bring it to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add the orecchiette pasta. Cook and stir the pasta in the hot broth, adding the remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.

Step 3

Stir the arugula into the pasta-sausage mixture until the arugula wilts. Ladle the pasta into bowls and sprinkle it with Parmigiano-Reggiano cheese.