The beauty of Italian-inspired home cooking often lies in its efficiency, and this One Pan Orecchiette Pasta Recipe is the ultimate testament to that philosophy. By simmering the pasta directly in a savory base of chicken stock and sausage drippings, you create a self-thickening sauce that coats every “little ear” of dough perfectly. This method is particularly useful for busy evenings when you want a meal that offers the depth of a slow-simmered ragu but requires only a fraction of the cleanup. It is a robust, savory dish that balances the heat of Italian pork with the sharp, peppery bite of fresh greens.
Table of Contents
Ingredients
The Aromatics and Meat
- 2 tablespoons extra-virgin olive oil
- Half of one medium yellow onion, finely diced
- 8 ounces spicy Italian pork sausage, casings removed and crumbled
- One pinch of kosher salt (adjust to taste)
The Liquid and Pasta
- 1 1/4 cups dry orecchiette pasta
- 3 1/2 cups low-sodium chicken broth, divided into portions
The Finishing Touches
- 1/2 cup fresh arugula, roughly chopped
- 1/4 cup authentic Parmigiano-Reggiano cheese, finely grated
- Freshly cracked black pepper to taste
Instructions
- Warm the olive oil in a wide, heavy-bottomed skillet over medium heat.
- Sauté the diced onions with a small pinch of salt until they become translucent and soft, approximately five minutes.
- Add the crumbled sausage to the pan, breaking it apart with a spoon, and cook until it is thoroughly browned.
- Deglaze the pan by pouring in 1 1/2 cups of the chicken broth, ensuring you scrape up all the browned bits from the bottom.
- Bring the liquid to a steady boil and stir in the dry orecchiette.
- Simmer the pasta, stirring frequently, and add the remaining broth in half-cup increments as the liquid is absorbed.
- Continue cooking for about fifteen minutes or until the pasta reaches an al dente texture and the sauce has thickened.
- Fold in the chopped arugula until it just begins to wilt from the residual heat.
- Remove from heat and serve immediately with a generous dusting of Parmigiano-Reggiano.
Technical Details for Culinary Success
Mastering the Base
The foundation of this dish begins with the “fond”—those golden-brown caramelized bits that stick to the skillet after browning the sausage. When you pour in that first measure of chicken broth, use a wooden spoon to vigorously scrape the bottom. This incorporates deep, meaty flavors directly into the cooking liquid, which the pasta will eventually absorb. If your onions begin to brown too quickly before the sausage is done, lower the heat slightly; you want them sweet and melted, not charred and bitter.
The Risotto Method for Pasta
Unlike traditional boiling where you drain the water, this One Pan Orecchiette Pasta Recipe utilizes a technique similar to making risotto. Because orecchiette has a cupped shape and a dense texture, it requires constant movement and gradual liquid addition to release its starches. This starch is what transforms the thin chicken broth into a silky, emulsified sauce. If the liquid evaporates too quickly and the pasta still feels chalky or hard in the center, do not hesitate to add a splash more broth or even warm water.
Achieving Texture and Balance
Checking for doneness in orecchiette can be tricky because the “ears” are thicker in the middle than on the edges. You are looking for a firm bite that doesn’t stick to your teeth. Once that texture is achieved, the addition of arugula provides a necessary acidic and bitter counterpoint to the heavy fats of the sausage and cheese. The greens should only be in the pan for about thirty seconds; overcooking them will turn them muddy and diminish their bright flavor profile.
Pro Tips for the Home Chef
- Sausage Quality: Since the sausage provides the bulk of the seasoning, use a high-quality link from a butcher. If you prefer a milder flavor, use “sweet” Italian sausage and add a pinch of red pepper flakes separately.
- The Cheese Factor: Always grate your Parmigiano-Reggiano fresh from a block. Pre-grated cheeses are coated in potato starch or cellulose to prevent clumping, which will stop them from melting smoothly into your pasta sauce.
- Pan Choice: Use a wide skillet rather than a deep pot. The larger surface area allows for better evaporation and ensures the pasta cooks evenly in a relatively shallow layer of liquid.
- Salt Management: Be cautious with added salt. Both the sausage and the chicken broth contain significant sodium. Taste the sauce halfway through the pasta cooking process before adding any extra seasoning.
- Stirring Frequency: Do not walk away from the pan. Frequent stirring is essential to prevent the orecchiette from nesting inside one another, which leads to unevenly cooked pasta.
Variations and Substitutions
- The Green Swap: If arugula is too peppery for your palate, substitute it with baby spinach for a milder finish or chopped kale for more heartiness. If using kale, add it three minutes earlier to ensure it softens sufficiently.
- Vegetarian Alternative: Replace the pork sausage with a plant-based spicy crumble or sautéed cremini mushrooms with smoked paprika. Use a rich vegetable stock in place of the chicken broth.
- Dairy-Free Option: Omit the cheese and finish the dish with a squeeze of fresh lemon juice and a tablespoon of toasted breadcrumbs to mimic the salty crunch of the Parmesan.
- Broccoli Rabe Twist: For a traditional Pugliese variation, blanch small florets of broccoli rabe and add them to the pan during the final five minutes of the pasta’s simmer time.
Serving Suggestions
This dish is quite hearty on its own, but it pairs beautifully with a crisp, acidic side to cut through the richness. A simple fennel and citrus salad dressed in lemon vinaigrette is an excellent companion. If you are serving this for a dinner party, offer a side of warm, crusty ciabatta bread to mop up any leftover starchy sauce at the bottom of the bowl. For wine pairings, look for a medium-bodied red with good acidity, such as a Chianti or a Barbera, which complements the spice of the Italian sausage without overwhelming the delicate pasta.
FAQs
Can I use a different pasta shape for this one-pan method?
Yes, but cooking times will vary. Small shapes like shells or fusilli work well because they have ridges that catch the sauce. Avoid long noodles like spaghetti for this specific method, as they tend to clump together when cooked in a limited amount of broth.
My sauce is too thin; how can I fix it?
If the pasta is cooked but the sauce looks watery, remove the lid and turn the heat up to medium-high for sixty seconds while stirring constantly. The rapid evaporation and the agitation of the pasta will quickly thicken the liquid into a glaze.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a tablespoon of water or broth before microwaving or heating on the stovetop to loosen the sauce, as the pasta will continue to absorb moisture while sitting.
Can I use frozen arugula or spinach?
It is not recommended for this dish. Fresh greens provide a specific texture and a vibrant color that frozen varieties cannot replicate. Frozen greens will release too much water and may make the sauce soggy.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | 662 kcal |
| Protein | 31 g |
| Carbs | 46 g |
| Fat | 39 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1360 mg |
Nutrition Disclaimer
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintOne Pan Orecchiette Pasta Recipe
This savory One Pan Orecchiette Pasta features spicy Italian sausage and fresh arugula. By cooking the pasta directly in the broth, you create a silky, starch-rich sauce with minimal cleanup.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 2 servings 1x
- Category: Main Course
- Method: One Pan
- Cuisine: Italian
Ingredients
2 tablespoons olive oil
1/2 medium yellow onion, diced
8 ounces spicy Italian sausages, casings removed
3 1/2 cups low-sodium chicken broth
1 1/4 cups dry orecchiette pasta
1/2 cup fresh arugula, roughly chopped
1/4 cup Parmigiano-Reggiano cheese, grated
Salt and black pepper to taste
Instructions
1. Heat olive oil in a large skillet over medium heat and sauté onions until translucent.
2. Add the crumbled sausage and cook until browned, breaking it apart with a spoon.
3. Pour in 1 1/2 cups of chicken broth and scrape the bottom of the pan to release the fond.
4. Bring to a boil and stir in the dry orecchiette pasta.
5. Simmer while stirring, adding the remaining broth gradually as it is absorbed.
6. Cook for about 15 minutes until pasta is al dente and sauce has thickened.
7. Fold in the chopped arugula until just wilted.
8. Remove from heat and serve with a topping of grated Parmigiano-Reggiano.
Notes
Use high-quality spicy pork sausage for the best flavor profile.
Always grate your Parmesan fresh to ensure it melts smoothly into the sauce.
If the sauce thickens too much, add a splash of warm water before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 662
- Sugar: 4g
- Sodium: 1360mg
- Fat: 39g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 60mg
