One Pan Orecchiette Pasta with Spicy Italian Sausage, Arugula, and Parmigiano-Reggiano

If you’re hunting for an easy weeknight dinner that tastes like it came from your favorite Italian trattoria—but only uses one pan—this One Pan Orecchiette Pasta is your new go-to. Orecchiette, those cute “little ears,” perfectly cradle a rich, savory sauce infused with spicy Italian sausage and silky chicken broth. Toss in a handful of fresh arugula and a snowfall of finely grated Parmigiano-Reggiano, and you have a complete meal that’s fast, affordable, and ridiculously satisfying.

This one-pan pasta is tailor-made for busy American home cooks: students juggling classes, professionals working late, parents balancing after-school chaos, and anyone who wants big flavor without a big mess. With a short ingredient list, pantry-friendly staples, and straightforward steps, this recipe proves you can make restaurant-quality pasta without boiling separate pots or washing a sink full of dishes. In about 40 minutes, dinner is done—and there’s only one pan to clean.

Why This One Pan Orecchiette Pasta Recipe Works

• Starch-powered creaminess without cream: Cooking the orecchiette directly in chicken broth releases natural starches. As the liquid reduces, it emulsifies with the oil and sausage drippings, creating a glossy, full-bodied sauce—no heavy cream needed.
• Layered flavor in one pan: Browning spicy Italian sausage after softening the onion delivers fond (those tasty browned bits) that are deglazed with broth for deeper, savory complexity. Every step builds flavor in the same pan.
• Perfect pasta texture: Adding broth in increments lets you control doneness and consistency. Orecchiette becomes al dente yet saucy, never waterlogged.
• Balanced bite: Peppery arugula cuts through the richness, while Parmigiano-Reggiano adds nutty, salty depth. The combo hits every note: savory, spicy, fresh, and cheesy.
• Minimal cleanup: One skillet. That’s it. For weeknights and dorm kitchens, a one-pan pasta is a lifesaver.
• Budget-friendly: With just a handful of common ingredients, this recipe delivers big flavor at a student-friendly price point.

Ingredients For One Pan Orecchiette Pasta

• 2 tablespoons olive oil
• 1/2 onion, diced
• Salt, to taste
• 8 ounces spicy Italian sausages, casings removed
• 3 1/2 cups low-sodium chicken broth, divided
• 1 1/4 cups orecchiette pasta (or more, to taste)
• 1/2 cup roughly chopped arugula (or more, to taste)
• 1/4 cup finely grated Parmigiano-Reggiano cheese (or more, to taste)

Optional (for customization and to suit American pantries)

• 1 clove garlic, minced (add with onion)
• Pinch of red pepper flakes (if sausages aren’t very spicy)
• 1 teaspoon Italian seasoning or dried oregano
• Zest of 1/2 lemon, plus lemon wedges for serving
• Extra-virgin olive oil for finishing

Yield: 2–3 servings, depending on appetite.
Time: About 40 minutes total.

Step-by-Step Instructions

1. Sauté the onion and sausage

• Heat a large, deep skillet over medium. Add olive oil, then the diced onion and a pinch of salt. Cook, stirring, until translucent, about 5 minutes.
• Add the sausage, breaking it into bite-size pieces with a spoon. Cook until browned and cooked through, 5–7 minutes. If using, add minced garlic in the last minute and stir until fragrant.

2. Add chicken broth and orecchiette

• Pour in 1 1/2 cups of the chicken broth and use a wooden spoon to scrape up browned bits from the pan’s surface. Bring to a boil.
• Stir in the orecchiette. As the pasta absorbs liquid, add the remaining broth in increments, stirring occasionally so the pasta cooks evenly and releases starch. Simmer 12–15 minutes, until the pasta is al dente and the sauce is slightly thickened. Taste and adjust salt.

3. Finish with arugula and cheese

• Stir in the chopped arugula until just wilted.
• Ladle into bowls and top generously with finely grated Parmigiano-Reggiano. For extra shine, finish with a drizzle of olive oil and a squeeze of lemon.

Pro tip: If the pasta looks dry before it’s al dente, add a splash more broth or hot water. If it’s saucier than you’d like, let it simmer 1–2 minutes longer to reduce.

What to Serve With One-Pan Orecchiette Pasta

• Simple side salad: Mixed greens with balsamic vinaigrette or a classic Caesar.
• Garlic bread or warm baguette: Perfect for mopping up the saucy goodness.
• Roasted veggies: Broccoli, cherry tomatoes, or asparagus.
• A crisp, citrusy beverage: Sparkling water with lemon or your favorite Italian soda.

Easy Swaps and Add-Ins

• Greens: Swap arugula for baby spinach, chopped kale, or Swiss chard.
• Veggies: Fold in sautéed mushrooms, roasted red peppers, peas, or diced bell peppers.
• Cheese: Parmigiano-Reggiano is classic, but Pecorino Romano adds a bolder, saltier bite.
• Protein: Sub sweet Italian sausage if you want less heat. For a lighter option, use turkey sausage.
• Vegetarian option: Use plant-based sausage or skip the sausage and add a hearty mix of mushrooms, chickpeas, or white beans. Use vegetable broth instead of chicken broth.

Make-Ahead, Storage, and Reheating

• Make-ahead: You can prep the onion and remove sausage casings up to 24 hours in advance. Store refrigerated in airtight containers.
• Storage: Refrigerate leftover pasta in an airtight container for up to 3–4 days.
• Reheating: Add a splash of water or broth and reheat gently on the stovetop over medium-low, stirring until hot. You can microwave in 30-second bursts, stirring between each, until warmed through.
• Freezing: Not ideal. Orecchiette can turn soft after thawing, and the sauce may separate. If you must freeze, undercook the pasta slightly and thaw overnight in the fridge before reheating with extra broth.

Food safety tip: Cook sausage until no longer pink and juices run clear. Keep hot foods above 140°F and refrigerate leftovers within 2 hours.

Tips for Success

• Salt in layers: Lightly salt the onions and adjust again after the pasta finishes cooking. Cheese and sausage add saltiness, so taste before adding more.
• Stir smart: Stir every couple of minutes to prevent sticking and to help the orecchiette cook evenly in the broth.
• Finish strong: A drizzle of olive oil and extra Parmigiano-Reggiano right before serving adds aroma and restaurant-level richness.
• Control the heat: If your sausage isn’t spicy, add red pepper flakes. If it’s very spicy, balance with a squeeze of lemon and a little extra cheese.

Nutritional Information (per serving)

• Calories: 662
• Total Fat: 39 g
• Saturated Fat: 12 g
• Cholesterol: 60 mg
• Sodium: 1,360 mg
• Carbohydrates: 46 g
• Dietary Fiber: 3 g
• Protein: 31 g

Note: Values are estimates and will vary based on brands and exact quantities.

Frequently Asked Questions

Q: Can I use a different pasta shape?
A: Yes. Short shapes that hold sauce—shells, cavatappi, or elbows—work well. Adjust the simmer time and add broth as needed to keep the pasta moving and saucy.

Q: How do I keep the pasta from sticking?
A: Use enough liquid, keep the heat at a lively simmer, and stir every couple of minutes. A wide, deep skillet helps distribute heat evenly.

Q: Is there a dairy-free option?
A: Skip the Parmigiano-Reggiano or swap in a dairy-free Parmesan-style topping. Finish with extra-virgin olive oil and lemon zest for brightness.

Q: Can I double the recipe?
A: Yes—use a larger Dutch oven or deep skillet to maintain even heat. You may need a bit more broth; add gradually and taste for doneness.

Q: What if my sauce is too thin?
A: Simmer 1–3 minutes longer, stirring, to reduce. If it’s still thin, stir in a tablespoon of finely grated cheese to help emulsify.

Q: What if my sauce is too thick?
A: Loosen with a splash of hot water or broth, then adjust salt and finish with a little olive oil.

Q: Can I make it milder for kids?
A: Use sweet Italian sausage and skip the red pepper flakes. Add peas or cherry tomatoes for extra color and sweetness.

Serving Suggestions for American Kitchens

• Tailgate-ready skillet: Keep it warm in a covered skillet on low and let guests scoop their own bowls.
• Meal-prep bowls: Portion into microwave-safe containers with a side of roasted broccoli.
• Weeknight date night: Plate with extra Parmigiano-Reggiano and a lemon wedge; pair with a simple arugula salad.

Final Thoughts

When you need dinner on the table fast without sacrificing flavor, this One-Pan Orecchiette Pasta hits the spot. The orecchiette’s tender “little ears” hold a savory sauce built from spicy Italian sausage, onion, and chicken broth, while fresh arugula and Parmigiano-Reggiano bring balance and richness. It’s budget-friendly, pantry-friendly, and—best of all—weeknight friendly. Add it to your rotation, bookmark the printable card, and keep a bag of orecchiette in your pantry for those nights when a comforting, one-pan pasta is exactly what you crave. Buon appetito!