Easy One-Pan Orecchiette Pasta Recipe

Ingredients

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

Instructions

1. Get all of your ingredients ready.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion becomes soft and translucent, about 5 minutes. Mix in Italian sausage and cook until nicely browned, approximately 5 to 7 minutes.
3. Pour 1 1/2 cups of chicken broth into the sausage mixture. Bring to a boil, making sure to scrape up any browned bits from the bottom of the pan using a wooden spoon.
4. Add the orecchiette pasta. Cook and stir the pasta in the hot broth, adding more broth as the liquid is absorbed, until the pasta is fully cooked and most of the broth has been absorbed, about 15 minutes.
5. Stir the fresh arugula into the sausage-pasta mixture until the arugula wilts slightly.
6. Serve the pasta in bowls and sprinkle generously with grated Parmigiano-Reggiano cheese.

Nutrition

• Calories: 662 kcal
• Fat Content: 39 g
• Fiber Content: 3 g
• Sugar Content: 4 g
• Sodium Content: 1360 mg
• Protein Content: 31 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 12 g
• Unsaturated Fat Content: 0 g