One Pan Orecchiette Pasta

Name: One Pan Orecchiette Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; ½ onion, diced; salt to taste; 8 ounces spicy Italian sausages, casings removed; 3 ½ cups low-sodium chicken broth, divided, or as needed; 1 ¼ cups orecchiette pasta, or more to taste; ½ cup roughly chopped arugula, or to taste; ¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 2

Author : Chef John

Ingredients

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2 tablespoons olive oil½ onion, dicedsalt to taste8 ounces spicy Italian sausages, casings removed3 ½ cups low-sodium chicken broth, divided, or as needed1 ¼ cups orecchiette pasta, or more to taste½ cup roughly chopped arugula, or to taste¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

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Instructions

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Step 1

Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.

Step 2

Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.

Step 3

Stir arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.