Lindsay’s Recipes

One Pan Orecchiette Pasta

2 servings


15 minutes

active time

40 minutes

total time


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- or 2 scoops bullion and water

1 ¼ cups orecchiette pasta, or more to taste

2 cups spinach

¼ cup finely grated Parmigiano-Reggiano cheese, or to taste


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 spinach into sausage-pasta mixture until arugula wilts. Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.


Serving Size



662 kcal

Total Fat

39 g

Saturated Fat

12 g

Unsaturated Fat

0 g

Trans Fat



60 mg


1360 mg

Total Carbohydrate

46 g

Dietary Fiber

3 g

Total Sugars

4 g


31 g

2 servings


15 minutes

active time

40 minutes

total time
Start Cooking