Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 2