This One Pan Orecchiette Pasta is a simple yet flavorful dish made with spicy Italian sausage, tender pasta, fresh arugula, and savory Parmigiano-Reggiano cheese. Everything cooks together in a single pan, allowing the pasta to absorb the rich broth and develop incredible depth of flavor with minimal cleanup.
Why You’ll Love This Recipe
This recipe is perfect for busy weeknights when you need something satisfying without spending hours in the kitchen. Cooking the pasta directly in the broth infuses every bite with flavor while eliminating the need for multiple pots. The spicy sausage adds bold richness, the arugula brings a fresh peppery contrast, and the cheese ties everything together beautifully. It’s affordable, easy to prepare, and requires only basic kitchen equipment.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
1/2 medium onion, diced (about 1 cup)
1/2 teaspoon salt, or to taste
8 ounces spicy Italian sausage, casings removed
3 1/2 cups low-sodium chicken broth, divided
1 1/4 cups dry orecchiette pasta
1/2 cup roughly chopped fresh arugula
1/4 cup finely grated Parmigiano-Reggiano cheese
Directions
Heat the olive oil in a large, deep skillet over medium heat.
Add the diced onion and a pinch of salt. Cook, stirring occasionally, for about 5 minutes until the onion softens and becomes translucent.
Add the sausage to the pan. Break it apart with a wooden spoon and cook for 5 to 7 minutes until browned and fully cooked.
Pour in 1 1/2 cups of the chicken broth. Bring to a boil while scraping up any browned bits from the bottom of the pan to build flavor.
Stir in the orecchiette pasta. Reduce to a steady simmer and cook, stirring frequently.
As the liquid gets absorbed, gradually add the remaining broth. Continue cooking for about 15 minutes, or until the pasta is tender and most of the liquid has been absorbed.
Stir in the chopped arugula and cook just until wilted, about 1 minute.
Taste and adjust seasoning if needed.
Spoon into bowls and sprinkle with grated Parmigiano-Reggiano cheese before serving.
For a milder version, use sweet Italian sausage instead of spicy.
Add minced garlic when cooking the onions for extra depth of flavor.
Stir in a splash of heavy cream at the end for a creamier sauce.
Include cherry tomatoes during the last 5 minutes of cooking for a touch of sweetness and color.
Swap arugula for fresh spinach or kale if preferred.
For a lighter option, use turkey Italian sausage.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of chicken broth or water to loosen the sauce and warm gently in a skillet over medium-low heat, stirring occasionally. You can also microwave in 30-second intervals, stirring between each interval until heated through.
Freezing is not recommended, as the pasta texture may become too soft when thawed.
FAQs
Can I use a different type of pasta?
Yes, small pasta shapes like shells or farfalle work well, though cooking times may vary slightly.
Do I have to cook the pasta separately?
No, this recipe is designed for the pasta to cook directly in the broth for maximum flavor and convenience.
What if I run out of broth?
You can substitute water in a pinch, but broth provides much better flavor.
How do I know when the pasta is done?
The pasta should be tender but still slightly firm to the bite, and most of the liquid should be absorbed.
Can I make this dish less spicy?
Yes, use mild Italian sausage or reduce the amount of sausage and increase the pasta slightly.
Is it possible to make this dish vegetarian?
Yes, omit the sausage and use vegetable broth. Add mushrooms or white beans for added texture and protein.
Can I prepare this ahead of time?
It’s best served fresh, but you can cook it ahead and gently reheat with added broth to restore moisture.
What can I serve with this pasta?
A simple green salad and crusty bread pair nicely with this hearty dish.
Can I add more cheese?
Absolutely. Add extra grated cheese to taste for a richer finish.
Why is my pasta sticking to the pan?
Make sure to stir frequently while it cooks and keep enough liquid in the pan to prevent sticking.
Conclusion
One Pan Orecchiette Pasta is proof that a handful of simple ingredients can create a deeply satisfying meal. With bold sausage, tender pasta, and fresh greens all cooked together in one skillet, this dish delivers maximum flavor with minimal effort. It’s an excellent go-to recipe when you need something quick, comforting, and easy to clean up.
A simple yet flavorful one-pan pasta made with spicy Italian sausage, tender orecchiette, fresh arugula, and savory Parmigiano-Reggiano. The pasta cooks directly in broth for maximum flavor and minimal cleanup.
Ingredients
2 tablespoons olive oil
1/2 medium onion, diced (about 1 cup)
1/2 teaspoon salt, or to taste
8 ounces spicy Italian sausage, casings removed
3 1/2 cups low-sodium chicken broth, divided
1 1/4 cups dry orecchiette pasta
1/2 cup roughly chopped fresh arugula
1/4 cup finely grated Parmigiano-Reggiano cheese
Instructions
Heat olive oil in a large deep skillet over medium heat.
Add diced onion and a pinch of salt. Cook for about 5 minutes until softened and translucent.
Add sausage, breaking it apart with a spoon. Cook 5 to 7 minutes until browned and fully cooked.
Pour in 1 1/2 cups chicken broth and bring to a boil, scraping up browned bits from the bottom of the pan.
Stir in orecchiette pasta. Reduce to a steady simmer and cook, stirring frequently.
As liquid absorbs, gradually add remaining broth. Continue cooking about 15 minutes until pasta is tender and most liquid is absorbed.
Stir in chopped arugula and cook about 1 minute until wilted.
Taste and adjust seasoning as needed.
Serve topped with grated Parmigiano-Reggiano cheese.
Notes
Use sweet Italian sausage for a milder flavor.
Add minced garlic with the onions for extra depth.
Stir in a splash of cream at the end for a richer sauce.
Cherry tomatoes can be added during the last 5 minutes for sweetness.
Store refrigerated up to 3 days and reheat with added broth to loosen.
