One Pan Sausage Pasta (Orecchiette with Italian Sausage)
Orecchiette with Sausage (One Skillet Pasta)
In this recipe the pasta and sauce are all cooked together in one skillet. As the pasta cooks in the broth it releases its starch which helps to create a slightly thickened sauce. If you prefer a sauce that is not too spicy, use mild Italian sausage links and add just a pinch of red pepper flakes for flavor.
2 tablespoons olive oil 1/2 cup chopped onion 2 links spicy Italian sausage, casings removed 3 cups low-sodium chicken broth, divided 4 ounces orecchiette, cavatelli or similar size dry pasta 1 teaspoon garlic powder Salt and pepper 1 tablespoon butter 1 cup spinach, coarsely chopped Grated Parmesan cheese, to serve
Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the sausage; breaking up lumps with a wooden spoon. Cook and stir the sausage for 5 to 7 minutes until well browned. Add 1-1/2 cups of the chicken broth and garlic powder; season with salt and pepper and bring to a boil. Add the pasta and cook, stirring frequently, until the liquid is absorbed. Add the remaining broth and cook until the pasta is al dente and most of the liquid is absorbed, about 15 minutes. Add 1 tablespoon of butter and the chopped spinach; stir to combine all the ingredients. Transfer the pasta to a serving bowl. Serve with Parmesan cheese sprinkled over the top.
I've owned this brand of skillet for a number of years and it is a favorite. The nonstick interior provides for easy food release and easy clean up. The skillet has sloped sides and wide flat bottom for frying, sautéing, or browning. It has a cool grip stainless steel riveted handle that allows you to finish cooking dishes in the oven or under a broiler. It is oven safe up to 500 degrees F. and another great feature is the clear glass lid that allows you to see the food cooking without lifting the lid.