One Pot Sausage and Orecchiette
This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and probably most importantly, only uses one pan or pot for the entire procedure.
Cooking pasta in the pan with the other ingredients lets it absorb more flavor, and the starch it releases creates a very nice, rich, and comforting sauce. This does require you paying attention and constantly adjusting at the stove. You need to adjust your heat up and down, and also how much liquid you're putting in.
Speaking of liquid, only use stock or broth that’s homemade and has no salt in it, or a very low-sodium packaged broth. If you start with a seasoned stock it will be way too salty to eat when you're done. Otherwise, you should be in for an eye opening, or should I say ear opening, treat. I hope you give this a try soon. Enjoy!
- for 2 large or 4 small portions:
- 2 tbsp olive oil
- 1/2 onion, diced
- 8 ounces spicy Italian sausage
- 3 1/2 about 3 1/2 cups unsalted or low-sodium chicken broth
- 1 generous cup orecchiette pasta (or other type of pasta)
- salt to taste
- 2 large handfuls roughly chopped arugula or other greens (if using something like rapini, add earlier so it has time to cook through.
- grated Parmigiano Reggiano cheese
Heat olive oil in pan and saute onions.
Add sausage and cook through, I like mine well brown for more flavor.
Add 1/1/2 cup chicken stock and deglaze pan.
Once pan is deglazed add pasta and turn up heat. Once liquid is boiling reduce heat.
Stir frequently. DO NOT WALK AWAY.
As pasta absorbs liquid and sauce thickens add another 1/2-1 cup of broth and increase heat to a boil. Once liquid is boiling reduce heat again and stir frequently. Continue in this manner until pasta is cooked.
Add your greens to the pan and wilt.
Dish out and top with cheese.