One Pan Orecchiette Pasta
"This delightful orecchiette pasta recipe requires just a few simple ingredients, is budget-friendly, and, most importantly, involves the use of only a single pan or pot throughout the entire process. As the back-to-school season rolls around each year, I receive numerous requests from students for recipes that are incredibly easy to prepare, cost very little, and demand only minimal kitchen equipment, and this recipe perfectly fits the bill!"
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
Instructions
- 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
Calories: 662kcalCarbohydrates: 46gProtein: 31gFat: 39gSaturated Fat: 12gCholesterol: 60mgSodium: 1360mgPotassium: 305mgFiber: 3gSugar: 4gVitamin C: 3mgCalcium: 142mgIron: 1mg
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