“One Pan” Orecchiette Pasta with Sausage and Arugula - How to Cook Pasta & Sauce in One Pan

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without the cost of wine.

Heat olive oil in a deep pan over medium heat with a pinch of salt.

Sauté chopped onions until they get a little color, about 6-7 minutes.

Remove casing from 2 links of hot Italian sausage and add to the pan, breaking it into small pieces while browning.

Cook sausage until nicely browned, developing fond on the bottom of the pan.

Measure out 1 generous cup of orecchiette pasta.

Add 1.5 cups of chicken broth to the pan, stirring to deglaze the bottom.

Raise heat to medium-high and bring broth to a simmer.

Add the orecchiette pasta to the simmering broth and stir.

Cook pasta for about 15 minutes, stirring and adding more broth as needed to prevent sticking.

When pasta is nearly done, wash and roughly chop arugula, then add it to the pan.

Stir in arugula until wilted and well combined with the pasta and sausage.

Taste for seasoning and adjust if necessary.

Plate the pasta in a warm bowl and dust with grated parmigiano-reggiano cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens