Recipes Main Dishes Pasta One Pan Orecchiette Pasta 4.6 (1,011) 777 Reviews 227 Photos 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. 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 is one of them! Recipe by Chef John Updated on July 26, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Saved! View All Saved Items Rate Print Share Add Photo 227 227 227 227 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 2 Jump to Nutrition Facts 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 Directions 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. I Made It Print Nutrition Facts (per serving) 662 Calories 39g Fat 46g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 662 % Daily Value * Total Fat 39g 50% Saturated Fat 12g 59% Cholesterol 60mg 20% Sodium 1360mg 59% Total Carbohydrate 46g 17% Dietary Fiber 3g 9% Total Sugars 4g Protein 31g Vitamin C 3mg 15% Calcium 142mg 11% Iron 1mg 8% Potassium 305mg 6% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved