One Pan Orecchiette Pasta

Jaylan Rempel

Updated on May 11, 2024

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Servings:

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

Directions

Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
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.
Stir arugula into sausage-pasta mixture until arugula wilts. Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

Nutrition Facts (per serving)

662	Calories
39g	Fat
46g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 662
% Daily Value *
Total Fat 39g	50%
Saturated Fat 12g	59%
Cholesterol 60mg	20%
Sodium 1360mg	59%
Total Carbohydrate 46g	17%
Dietary Fiber 3g	9%
Total Sugars 4g
Protein 31g	62%
Vitamin C 3mg	3%
Calcium 142mg	11%
Iron 1mg	8%
Potassium 305mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.