Some nights call for dinner that doesn’t leave the kitchen looking like you hosted a small event. This one-pan orecchiette pasta is built for exactly those nights — when you want something warm, satisfying, and homemade, but you also want to be done cooking and cleaning up at a reasonable hour.
The base starts simply: Italian sausage and onion are cooked down in a wide skillet until browned and fragrant. From there, the pasta goes straight into the pan with chicken broth, cooking in the same skillet and absorbing the savory flavor as it softens. There’s no separate pot, no draining, and no extra steps that don’t earn their keep.
Right at the end, a handful of arugula gets stirred in for a little freshness, just enough to balance the richness of the sausage. A finishing sprinkle of Parmigiano brings everything together—salty, savory, and comforting without being heavy.
This is the kind of recipe that fits perfectly into a steady weeknight rhythm. It’s unfussy, flexible, and forgiving, and it pairs well with other simple dinners in my Quick & Easy Weeknight Recipes Collection. If you enjoy meals like Cozy Chicken Pot Pie with a Flaky Crust or Lightened-Up Kung Pao Chicken, this pasta belongs in that same rotation — dependable, flavorful, and easy to come back to. This Weeknight Puttanesca, Done Simply, is a perfect Friday-after-work dinner with a nice glass of wine and some friends — simple and unpretentious.
If you’re building a short list of dependable dinners, add
Good food doesn’t always need a plan. Sometimes it just needs one pan and a little patience.
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One-Pan Orecchiette Pasta
Ingredients
- 2 tablespoons olive oil
- 1 small onion chopped
- 1 pound Italian sausage, casings removed
- 2 – 3 cups of chicken broth
- 1 ¼ cups 4 ½ ounces orecchiette pasta
- 1 cup roughly chopped arugula
- ¼ cup grated parmigiano
- Salt and pepper, to taste
Instructions
- Heat oil in a large deep skillet over medium heat
- Add the chopped onion, salt, and pepper. Cook until softened. 5 – 7 minutes
- Add the sausage and cook, breaking up the lumps, until the sausage is browned, 5 – 7 minutes
- Add 2 cups of broth and bring to a boil, scraping up any brown bits
- Add the pasta and cook, stirring frequently, until the liquid is absorbed. Add more broth if needed
- Stir in arugula until wilted
- Ladle into bowls, top with 2 tablespoons of cheese, and serve
Easy, cozy, and perfect for weeknights. Love that everything cooks in one pan.