One Pan Orecchiette Pasta

One Pan Orecchiette Pasta

Chef John 26774

"Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure."
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Ingredients

40 m servings 662 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 31.2 g
  • 62%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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

Reviews

250
  1. 318 Ratings

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Most helpful positive review

Delicious and easy! Followed the recipe almost exactly to what is written....it is very forgiving with changes to proportions of ingredients. Perfect as is. I wouldn't stray too far from Orec...

Most helpful critical review

I love Chef John, and I love one-pan dishes, but I found this underwhelming. Like a lot of good, fast recipes it relies on sausage as "spice shortcut" because the spicy Italian sausage already ...

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Delicious and easy! Followed the recipe almost exactly to what is written....it is very forgiving with changes to proportions of ingredients. Perfect as is. I wouldn't stray too far from Orec...

This was super easy and fast to make. My fiancee said that it was a gourmet meal that would cost a lot at a restaurant. My two picky boys thought it was delicious and asked me to make it again...

Liked this much better than cooking pasta alone. Much richer. I made with kale as that is what I had. Sautéed the onions, garlic then added kale. I took out of pan and sautéed sausage with about...

This was quick, easy, and very good. Instead of arugula I added spinach. I used 1lb Italian sausage and 1/2 lb spicy. My family said this is something they would like to have again. Thanks f...

Have made this many times with amazing results. My wife and I consider ourselves foodies and this can be made and presented with amazing results. Great job Chef John!

As stated in previous reviews, this recipe is delicious, easy, and very forgiving with the proportions and interchangeability of ingredients. I used ground turkey for the meat and spinach for th...

I love Chef John, and I love one-pan dishes, but I found this underwhelming. Like a lot of good, fast recipes it relies on sausage as "spice shortcut" because the spicy Italian sausage already ...

Great easy recipe!!! My husband loved it.... i used baby spinach instead & added a red pepper & mushrooms to it, next time I think I will add some pinenuts as well.

This recipe is great and beyond easy to make! I think next time I make it I may try pine nuts in it and possibly experiment with some fennel and anise spice. The leftovers were maybe better than...

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