One-Pan Orecchiette Pasta
This one-pan orecchiette pasta is an easy, satisfying weeknight meal made entirely in a single skillet. Italian sausage and onion build a savory base, while the pasta cooks directly in chicken broth, soaking up flavor as it goes. A handful of arugula adds freshness at the end, and a finishing sprinkle of parmigiano brings everything together. It’s a no-fuss dish with bold flavor and minimal cleanup—perfect for busy nights when you still want something homemade and comforting.Thanks for cooking with us. Check out our other recipes. Visit us on Pinterest
Servings 4 people
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
Notes
The first time I made this, I said, "This is going to stink, there's nothing really in here." I was totally wrong; I made it for guests, and it always gets rave reviews. Give it a try, you won't regret it!