Description
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.
- Frequent stirring helps prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 690 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
