Description
One-Pan Orecchiette Pasta with Sausage and Arugula
Ingredients
12 oz (340g) orecchiette pasta
1 lb (450g) Italian sausage (casings removed)
2 cups fresh arugula
4 garlic cloves, minced
1 tsp red pepper flakes (optional)
2 cups chicken broth
1/2 cup grated Parmesan cheese (plus more for garnish)
1 tbsp olive oil
Salt and pepper to taste
Directions
Cook the sausage: Heat olive oil in a large pan over medium heat. Add sausage and break it into small pieces. Cook until browned. Remove and set aside.
Sauté garlic: In the same pan, add minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
Add pasta and broth: Pour in chicken broth and bring to a boil. Add the orecchiette pasta and stir occasionally. Let it cook until al dente, about 10-12 minutes.
Combine ingredients: Return the cooked sausage to the pan, then toss in the fresh arugula. Mix until the arugula wilts slightly.
Finish with cheese: Stir in Parmesan cheese and season with salt and pepper. Serve hot with extra Parmesan on top.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a foolproof one-pan pasta. First, ensure all ingredients are prepped and measured. Use a large, deep skillet or Dutch oven with a tight-fitting lid. After browning the sausage, don’t skip deglazing the pan with a splash of broth to scrape up the flavorful browned bits before adding the garlic. When adding the pasta and remaining broth, ensure the liquid is at a rolling boil. Stir the pasta every 2-3 minutes to prevent sticking and ensure even cooking. The pasta is done when it is al dente and most of the broth has been absorbed, creating a light, glossy sauce.
Serving Suggestions
This hearty pasta is a complete meal on its own, but it pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a more formal presentation, serve it in shallow bowls with a final drizzle of high-quality olive oil, a sprinkle of flaky sea salt, and extra grated Parmesan. A crusty loaf of garlic bread is perfect for soaking up any remaining sauce. A medium-bodied red wine like Chianti or a crisp Pinot Grigio complements the savory sausage and peppery arugula perfectly.
How-to Summary
In summary, this one-pan wonder is built in layers: brown Italian sausage and set aside. Sauté garlic and red pepper flakes in the same pan. Add chicken broth, bring to a boil, and cook orecchiette directly in the broth until al dente. Stir in the cooked sausage and fresh arugula until wilted. Finish by mixing in Parmesan cheese and seasoning to taste. The entire dish comes together in about 30 minutes using just one pan.
Frequently Asked Questions
Can I use a different type of pasta? Yes, but choose short shapes with nooks that hold sauce, like shells, cavatappi, or farfalle. Adjust cooking time according to package directions.
What can I substitute for arugula? Baby spinach or chopped kale are excellent substitutes. For kale, add it a minute earlier to allow time to soften.
Is there a way to make this recipe less spicy? Simply omit the red pepper flakes entirely. The dish will still be flavorful from the sausage and garlic.
Can I use a different protein? Absolutely. Ground turkey, chicken, or plant-based crumbles work well. You may need to add a bit more olive oil and season them generously.
How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce.
Common Mistakes to Avoid
Avoid using a pan that is too small, as the pasta needs room to cook evenly in the broth. Do not overcook the garlic in step two; it should become fragrant but not brown, or it will taste bitter. Resist the urge to add more liquid than the recipe calls for, as this will result in a soupy sauce. Finally, do not skip the step of returning the sausage to the pan—this allows its flavors to fully reintegrate into the dish.
Conclusion
This One-Pan Orecchiette with Sausage and Arugula is the ultimate solution for a flavorful, satisfying dinner with minimal cleanup. It masterfully combines savory sausage, tender pasta, and peppery greens in a rich, Parmesan-infused sauce, all created in a single skillet. By following the detailed guide and tips provided, you can avoid common pitfalls and achieve restaurant-quality results any night of the week. It’s a versatile, crowd-pleasing recipe that proves simple ingredients can create something truly special.