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
