One Pan Orecchiette Pasta

 

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. 

prep:15 mins

cook:25 mins

total:40 mins

Servings:2

Yield:2 servings 

 

 

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: 

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.

 

Nutrition Info: 

Per Serving:

662 calories; protein 31.2g; carbohydrates 46.2g; fat 39.1g; cholesterol 59.7mg; sodium 1359.8mg.