Hello spring, is that you right around the corner? I’m getting tricked into thinking we’re about due for some warmer weather with all the sun showers we’ve been having. That’s kind of a new thing for me- it’s literally raining and sunny at the same time. A little confusing, but I’ll take sunshine wherever I can get it!
Anyway, I just got back from a long trip to Illinois where we had some strangely warm weather for this time of year. It got me in the mood for lighter dinners, and since I didn’t feel like tearing up someone else’s kitchen looking for pots and pans, I made another one-pot meal favorite. This time featuring orecchiette, sauteed onions, Italian sausage, arugula and freshly grated Parmesan cheese. Have you cooked with orecchiette pasta before? I love cooking it down with chicken broth in a big pot of onions, garlic and olive oil. This recipe uses up about 1 1/2 cups worth of orecchiette noodles so if you’re looking for another use for the rest of the bag I have another yummy dinner idea here. This recipe is light and super easy to prepare, but makes for a warm and comforting dinner.
Grab a big pot or a deep skillet and heat with some olive oil. Add in a chopped up onion and garlic and saute until tender. That’s one of the best combinations.
Pour in some chicken broth and bring it to a boil. Add in the orecchiette pasta and let it absorb all that liquid, about 15 minutes. If the pasta hasn’t finished cooking but the pan is dry, add in a bit more chicken broth. Sometimes I’ll add in a pinch of salt here for more flavor.
No separate bowl for boiling the pasta, no strainer- love it.
Once the pasta is cooked and the pot is dry, stir in your cooked Italian sausage and baby arugula. Gently stir until the sausage is hot and the arugula has wilted.
Serve in bowls topped with some freshly grated Parmesan cheese.
This recipe will yield 2 big bowls of pasta or 4 smaller ones, so I put the servings at 2-4. If you do have any leftovers, wrap it up and store it in the fridge. It heats up beautifully the next day.