One Pan Orecchiette Pasta with Sausage and Arugula
This One Pan Orecchiette Pasta Recipe delivers big flavor with barely any cleanup, as the Italian sausage, pasta, and broth all cook together in a single skillet to create a glossy, savory sauce.
Equipment
- Large Deep Skillet or Sauté Pan - At least 12 inches / 30 cm wide and 3 inches deep
- Wooden spoon or silicone spatula - For stirring and scraping up browned bits
- Sharp chef's knife - For dicing onion and mincing garlic
- Cutting board
- Measuring cups and spoons
- Box grater or microplane - For grating Parmesan cheese
- Ladle or tongs - For serving
Ingredients
- 2 tbsp olive oil - 30 ml
- ½ medium yellow onion - about ¾ cup or 115 g, finely diced
- 8 oz Italian sausage - 225 g, casings removed, mild or spicy
- 4 cloves garlic - minced
- ½ tsp red pepper flakes - optional, reduce or omit for mild heat
- 3½ cups low-sodium chicken broth - 830 ml, divided
- 1¼ cups orecchiette pasta - 225 g, dry
- ½ tsp salt - plus more to taste
- ¼ tsp black pepper
- ½ cup fresh arugula - 15 g, loosely packed
- ¼ cup Parmigiano-Reggiano cheese - 25 g, freshly grated, plus more for serving
- fresh basil - or flat-leaf parsley, for garnish (optional)
Instructions
- Finely dice the onion, mince the garlic, and remove sausage from casings. Measure broth in two portions (1½ cups and 2 cups) and grate the cheese.
- Heat olive oil in a large deep skillet over medium heat. Add diced onion with a pinch of salt and cook for 4-5 minutes until translucent and softened.
- Add Italian sausage to the pan, breaking it apart with a wooden spoon. Cook for 5-7 minutes, letting it brown without stirring for 1-2 minutes at a time, until fully browned and cooked through.
- Push sausage to one side, add minced garlic to cleared space and cook for 30-60 seconds until fragrant. Add red pepper flakes if using and stir to combine.
- Pour 1½ cups of broth into the pan and scrape up all browned bits from the bottom. Bring to a boil, then add dry orecchiette pasta and stir to submerge.
- Reduce heat to a steady simmer and cook pasta for about 10 minutes, stirring every 1-2 minutes. Gradually add remaining 2 cups broth in ½-cup increments as liquid absorbs, until pasta is al dente.
- Once pasta is al dente with about 3-4 tablespoons of liquid remaining, reduce heat to low. Add arugula and stir until wilted (30-60 seconds). Remove from heat, stir in grated Parmesan, and season with salt and pepper to taste.
- Spoon pasta into warm bowls, top with additional grated Parmesan and fresh basil or parsley if using. Serve immediately while sauce is loose and pasta is al dente.
Notes
- Don't skip properly browning the sausage – the golden bits (fond) on the pan bottom dissolve into the broth and create the sauce's flavor foundation.
- Stir the pasta frequently (every 1-2 minutes) as it cooks in the shallow liquid to prevent sticking to the bottom of the pan.
- Add the broth gradually rather than all at once – this gives you more control and builds a better, silkier sauce as the pasta releases its starches.
- Always taste before adding salt – Italian sausage and chicken broth both contain sodium, so you may need less than you think.
- Pull the pan from heat slightly before the pasta is fully cooked – residual heat will continue cooking it when you add the cheese and arugula.
- Use freshly grated Parmigiano-Reggiano – pre-shredded cheese contains anti-caking agents that prevent smooth melting and a cohesive sauce.
- For a spicy version, use hot Italian sausage and keep the red pepper flakes. For a milder dish, use sweet sausage and omit the flakes entirely.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of broth or water to loosen the sauce.
- This pasta can be frozen for up to 2 months – thaw overnight in the refrigerator before reheating gently on the stovetop with extra liquid.
- Substitute chicken or turkey Italian sausage for a lighter version – the cooking method remains exactly the same.