Why You’ll Love This Recipe
- Minimal cleanup: The entire dish is made in one pan, saving you time on both cooking and washing up.
- Quick and easy: Ready in just 40 minutes, perfect for a busy dinner or even lunch.
- Full of flavor: The spicy sausage and arugula combine beautifully with the rich, savory broth and orecchiette pasta.
- Budget-friendly: With only a few ingredients, this dish is easy on your wallet without compromising on taste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- ½ onion, diced
- Salt to taste
- 8 ounces spicy Italian sausages, casings removed
- 3 ½ cups low-sodium chicken broth (divided, or as needed)
- 1 ¼ cups orecchiette pasta (or more to taste)
- ½ cup roughly chopped arugula (or to taste)
- ¼ cup finely grated Parmigiano-Reggiano cheese (or to taste)
directions
- Gather all ingredients.
- Heat olive oil in a large, deep skillet over medium heat.
- Add the diced onion with a pinch of salt and cook until softened and translucent, about 5 minutes.
- Stir in the sausage and cook until browned, 5 to 7 minutes.
- Pour 1 ½ cups chicken broth into the skillet, scraping the browned bits from the bottom of the pan with a wooden spoon.
- Add the orecchiette pasta and stir. As the broth is absorbed, add more broth, a little at a time, until the pasta is cooked through and most of the liquid is absorbed, about 15 minutes.
- Stir in the arugula until it wilts into the pasta mixture.
- Ladle the pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.
- Serve hot and enjoy!
Servings and timing
- Servings: 2
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
Variations
- Different greens: Swap arugula for spinach or kale for a different flavor and texture.
- Non-spicy sausage: Use sweet Italian sausage if you prefer a milder flavor.
- Cheese options: If Parmigiano-Reggiano isn’t available, try Pecorino Romano or Grana Padano for a similar sharp, nutty flavor.
- Vegetarian: Skip the sausage and use a plant-based sausage or extra vegetables like bell peppers, mushrooms, and zucchini.
storage/reheating
- Storage: Store any leftovers in an airtight container in the fridge for up to 2–3 days.
- Freezing: While this dish can be frozen, the texture of the pasta may change slightly when reheated. Freeze for up to 2 months.
- Reheating: Reheat on the stovetop over low heat, adding a splash of chicken broth or water to loosen up the sauce. Alternatively, microwave in 30-second intervals, stirring in between.
FAQs
1. Can I use a different type of pasta?
Yes, any pasta shape can be used, but orecchiette works best due to its small, cupped shape that holds the sauce.
2. Can I make this dish without sausage?
Absolutely! You can omit the sausage and use extra vegetables for a vegetarian version.
3. Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth will work just as well for a vegetarian-friendly meal.
4. What can I use instead of arugula?
Spinach, kale, or even fresh basil can be used as a substitute for arugula.
5. Is it possible to double this recipe?
Yes, you can easily double the recipe to serve more people. Just make sure your pan is large enough to accommodate the extra ingredients.
6. Can I add more vegetables?
Yes, feel free to add more veggies like bell peppers, mushrooms, or zucchini along with the sausage.
7. How do I make this dish spicier?
Add red pepper flakes or extra spicy sausage to give the dish more heat.
8. Can I use pre-cooked sausage?
Yes, if you have pre-cooked sausage, just cut it into pieces and add it to the skillet in place of raw sausage.
9. Can I make this dish ahead of time?
You can prepare the dish in advance and store it in the fridge. However, it’s best enjoyed fresh, as pasta tends to absorb the sauce when stored.
10. Can I make this gluten-free?
Yes, use gluten-free pasta in place of regular orecchiette to make the dish gluten-free.
Conclusion
One Pan Orecchiette Pasta is the ultimate easy weeknight meal—flavorful, satisfying, and quick. With minimal ingredients and just one pan to clean, it’s a perfect option for busy days or when you want something simple yet delicious. The combination of spicy sausage, tender pasta, and fresh arugula makes this dish a winner every time!
One Pan Orecchiette Pasta
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Calorie
Description
This One Pan Orecchiette Pasta is a flavorful, easy-to-make meal with spicy Italian sausage, fresh arugula, and savory chicken broth. Ready in 40 minutes, it’s perfect for busy weeknights or a quick lunch.
Ingredients
2 tablespoons olive oil
½ onion, diced
Salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth (divided, or as needed)
1 ¼ cups orecchiette pasta (or more to taste)
½ cup roughly chopped arugula (or to taste)
¼ cup finely grated Parmigiano-Reggiano cheese (or to taste)
Instructions
- Gather all ingredients.
- Heat olive oil in a large, deep skillet over medium heat.
- Add the diced onion with a pinch of salt and cook until softened and translucent, about 5 minutes.
- Stir in the sausage and cook until browned, 5 to 7 minutes.
- Pour 1 ½ cups chicken broth into the skillet, scraping the browned bits from the bottom of the pan with a wooden spoon.
- Add the orecchiette pasta and stir. As the broth is absorbed, add more broth, a little at a time, until the pasta is cooked through and most of the liquid is absorbed, about 15 minutes.
- Stir in the arugula until it wilts into the pasta mixture.
- Ladle the pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.
- Serve hot and enjoy!
Notes
Use sweet Italian sausage for a milder flavor.
Swap arugula with spinach or kale for a different texture.
If Parmigiano-Reggiano isn’t available, try Pecorino Romano for a similar taste.
For a vegetarian version, skip the sausage and add extra vegetables like bell peppers or zucchini.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 50mg
