One Pan Orecchiette Pasta Recipe

Delicious and easy! Followed the recipe almost exactly to what is written....it is very forgiving with changes to proportions of ingredients. Perfect as is. I wouldn't stray too far from Orecchiette-like pasta to ensure even cooking. Times listed were spot on. Will make again for sure!

Wonderful! cooking pasta in a reducing broth may not be for everyone- good news is it's very versatile! & I do make it somewhat differntly - for a couple of reasons. I hate the floury taste from pasta cooked in a reducing liquid, same thing happens when you cook pasta in a crock pot-an awful floury taste.. So, if you're like me, here are some tips.. cook your pasta separately, to almost al dente.. then use half the chicken broth(any kind of broth/bouillon/ soup mix will work here - if you don't care for salt tho, make sure to use low/no sodium). When you add your pasta cook it in half the broth adding more as/if needed until your pasta is completely done. Another issue for me is the oil and sausage fat (btw - you don't have to use sausage here either, ground or shredded chicken, ground turkey/beef also work well-it should be well seasoned though because it's the backbone of the dish). I use sweet Italian sausage & I add more Italian seasoning & yum-Garlic!. After cooking the onion & any other vegies (yum-diced tomatoes & mushrooms!)-then I check how much oil is in the pan -if I use sausage, I drain the oil/fat then add sausage & drain again before adding pasta. If I use chicken-then I may not drain, chicken has less fat-see how it cooks up & you can judge if you need/want to drain fat off. finally, the greens - arugula/spinach/zucchini all work great! Remember a recipe is only a guide & you know your family's tastes best.

I double the the ingredients and instead of arugula, add baby spinach. Also not sure where the inspiration came but last time I made it, added a whole lemon juice and zest and it became an out of this world taste! It tasted fresher and this is how I cook it now. For the pasta, just a good simmer and elbow grease stirring it until all the liquid is mostly absorbed. But not too much, you still want it on the creamy side.

Been making this for a few years now. I used to follow it exactly but have since tweaked it. I use a full onion, full pound of sausage, add minced garlic, basil, oregano, and black pepper. I use 2 cups of noodles, an entire carton of low or no sodium chicken broth, and add salt as needed. At the tail end, i add the entire 5oz. container of arugula, roughly chopped, and I use either grated parmesan or shredded parmesan, or both, depending on what I have on hand.

Made this for the family and they loved it. A few modifications include using sweet Italian sausage and sauteing minced garlic and mushrooms with the onion, along with black pepper (in addition to salt). We finished it with red pepper flakes for a bit of heat. Nice, easy, inexpensive...and they asked that I make it again some time. WIN.

Super easy recipe! Read all the reviews and made the following tweaks: 16 oz sweet Italian sausage; 2 cups pasta; 3 cups fresh spinach at the very end, off heat. A must have with parmagiano cheese. Happy to have one pan options — thanks!

I added a large can of diced tomatoes to boost flavor and volume and used chopped kale instead of arugula (because that's what I had on hand). I probably doubled the amount of kale called for but it cooks down so much that it never overpowered the flavors of the dish. The only change I will make next time is to use a different pasta than orecchiette because they "spooned" and stuck together as they cooked. The second time I made the dish I tried a variety of tricks to keep them from sticking together but nothing worked. Bowtie or another pasta of about the same size should work just as well.

What a delicious and easy recipe ! It’s not really common to have this much flavor in a recipe as straightforward as this one. Orecchiette works perfectly as tiny bowls to catch all the sauce and the bits of sausage and all the goodness in between. You could also make adjustment to the recipe by either changing the cheese (I could try smoked cheddar) or the sausage (maybe chorizo next time?).

Delicious! I followed the recipe as well as added 2 ingredients: minced garlic with the onions and extra Italian spices after adding the 2nd cup of chicken. These two extras amped up the flavor to my taste...so good and one bowl is filling!

The only change I made was to substitute an entire carton of the spinach/ arugula blend from Aldi instead of just arugula. This was amazing. I will be making it on repeat.

We don’t like arugula at all. What else can we use in its place? Would fresh spinach work?

Use unsalted broth

This is a good recipe. I found a similar one that uses white canned beans and sun dried tomatoes , lemon juice and zest then top with toasted pine nuts.

One of the easiest pasta dishes to make. Easily doubled too. I have subbed spinach and rapini for the arugula. I have made it a habit to add sliced mushrooms as well. We love this and keep it in rotation

I use this recipe often. I change up the protein (I have used ground beef and ground lamb). Because orecchiette pasta isn’t always easy to find I have substituted small shells, ditalini, or orzo. I use vegetable broth, or beef stock. In other words this a great recipe and it can be modified.

This is a wonderful and easy recipe! I used some of the the extra broth and added a bag of chopped baby spinach at then end. With the extra broth, the addition of a slice of crusty bread for dipping made it a perfect meal.

I love how the chef explains as he goes along the cooking process, he has a soothing voice it was very nice to watch the video. I am going to make the dish

This recipe worked like a charm.

I love how minimal the ingredients are.

Great flavor, and I grow arugula, always looking for a place to use it. Only issue was too much liquid, which I reduced by over a cup the second time I made this recipe. Easy crowd pleaser!