If you’re looking for easy pasta recipes that don’t take forever, this One Pan Orecchiette Pasta is exactly what you need. It’s packed with spicy Italian sausage, fresh arugula, and cheesy Parmigiano — all cooked in one pan for minimal mess and maximum flavor.
One Pan Orecchiette Magic For Easy Pasta Recipes
Ingredients for this Easy Pasta Recipes
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2 tablespoons olive oil
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½ onion, diced
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Salt, to taste
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8 ounces spicy Italian sausage, casings removed
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3 ½ cups low-sodium chicken broth, divided (or as needed)
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1 ¼ cups orecchiette pasta (or more if you like)
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½ cup roughly chopped arugula (or to taste)
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¼ cup finely grated Parmigiano-Reggiano cheese (or to taste)
Spicy Italian sausage
Orecchiette pasta
Parmigiano-Reggiano cheese
Directions
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Heat the olive oil in a large skillet over medium heat.
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Add the diced onion and a pinch of salt, cooking until the onion softens and becomes translucent.
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Toss in the sausage, breaking it apart with your spoon, and cook until it’s nicely browned.
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Pour in about 3 cups of chicken broth and bring everything to a simmer. Add the orecchiette pasta, and if it’s not covered, add a little more broth.
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Let it cook uncovered, stirring every now and then, until the pasta is tender and most of the liquid has been absorbed (about 10 to 12 minutes). Add more broth if it looks too dry.
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Stir in the arugula and Parmigiano cheese until the greens wilt and everything is well mixed. Taste and add salt if you need it.
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Serve right away and enjoy one of the easiest and tastiest pasta dishes out there.
Prep Time
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Prep: 10 minutes
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Cook: 20 minutes
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Total: About 30 minutes
Nutrition (per serving, serves 3) about this Easy Pasta Recipes
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Calories: Around 400
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Protein: 22g
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Carbs: 35g
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Fat: 18g
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Fiber: 3g
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Sodium: Depends on the broth and sausage
FAQ
Q: Can I use another type of sausage?
A: Sure! Sweet Italian or turkey sausage work well if you want less heat.
Q: What if I don’t have arugula?
A: Spinach or kale are great substitutes and just as tasty.
Q: Can I make this vegetarian?
A: Yes! Skip the sausage and add mushrooms or chickpeas for protein.
Q: How do I store leftovers?
A: Keep them in an airtight container in the fridge for up to three days. Reheat with a splash of broth so it doesn’t dry out.
Source: www.allrecipes.com
