One Pan Orecchiette Pasta

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.

Liked this much better than cooking pasta alone. Much richer. I made with kale as that is what I had. Sautéed the onions, garlic then added kale. I took out of pan and sautéed sausage with about 1/2 teaspoon of red pepper. I then drained it and put back in pan with veggies. I used vegetable broth as I had it open. Rich and delicious

I love Chef John, and I love one-pan dishes, but I found this underwhelming. Like a lot of good, fast recipes it relies on sausage as "spice shortcut" because the spicy Italian sausage already has many spices blended in. In this case, I would have been better off to add more garlic, crushed red pepper, and the other half of the onion.

This was super easy and fast to make. My fiancee said that it was a gourmet meal that would cost a lot at a restaurant. My two picky boys thought it was delicious and asked me to make it again the next day, which rarely happens. My new favorite Italian dish from my favorite chef on this site!

This was quick, easy, and very good. Instead of arugula I added spinach. I used 1lb Italian sausage and 1/2 lb spicy. My family said this is something they would like to have again. Thanks for sharing.

As stated in previous reviews, this recipe is delicious, easy, and very forgiving with the proportions and interchangeability of ingredients. I used ground turkey for the meat and spinach for the greens. I also used homemade chicken stock to control the salt content. A definite keeper, as always with Chef John's recipes!

Have made this many times with amazing results. My wife and I consider ourselves foodies and this can be made and presented with amazing results. Great job Chef John!

Great easy recipe!!! My husband loved it.... i used baby spinach instead & added a red pepper & mushrooms to it, next time I think I will add some pinenuts as well.

Another great recipe from Chef John, I have been looking for an Orichette recipe for awhile as I had a box in my pantry. I didn't have hot sausage, so I used country sausage and added some Italian seasoning and hot pepper flakes. I doubled up the recipe, but didn't have any low salt broth, just used regular. I thought the recipe called for too much liquid, but nope, it was all absorbed. Next time I will try it with vegetable broth. I also used a lid on my deep pan to keep the liquid from evaporating. At the end, I chopped up about half of a 5 oz package of arugula. Our picky daughter gave it 5 stars, so I had to write this review. Love the suggestions from others......turkey sausage, ground turkey, fresh mushrooms, cream cheese, sun dried tomatoes, asparagus. It is a keeper, thanks Chef John!

I made it almost as stated, except that I doubled it, used turkey sausage, and added a pound of baby spinach leaves at the end instead of arugula; it was deeelish! Thank you for a simple, yet tasty, one-pan meal. Also, the recipe call for 3 1/2 cups of chicken broth and my box had 4 cups, so since I certainly wasn't about to refrigerate 1/2 cup of broth, I just added it and threw in another cup of pasta and it turned out perfect ;)

This recipe is great and beyond easy to make! I think next time I make it I may try pine nuts in it and possibly experiment with some fennel and anise spice. The leftovers were maybe better than the original meal. I did add a ton more arugula than suggested and used garlic. My boyfriend doesn't much care for veggies in his pasta and he ate a huge bowl!

I made this tonight and am happy to say it is one of the best dishes I've done. Even my picky wife loved it. For the green I used broccoli. Used hot Italian sausage and didn't have to spice at all. Easy to make with a great taste. I pan clean up. This recipe is outta the park! Thanks Chef John!!

This was perfect. I couldn't find orichette at the grocery store, but medium shells were perfect. I doubled the recipe (4 servings), and the proportion of arugula was a little light. I'd recommend using almost half again as much next time.

I made this exactly as the recipe directs and it was fantastic. My boyfriend and I both loved it and it was super easy to make. Thank you for the recipe.

This recipe is soooo good - definitely one of the families favorite. I actually put the laptop on my counter and went step by step with Chef John. The only changes i made: sweet sausage, adding a couple of chopped cloves garlic w. the onions and subbed fresh spinach for the arugula. Yum....

Rarely do I comment on recipes, but this is the exception! Wow!!! Fantastic! My husband made this dish tonight and it was just wonderful!! The taste was rich, hearty, and spicy...everything we love! Chef John's recipe was right on target, except for some Parmigiano-Reggiano cheese, which we added at the end of the pasta, adding a little more creaminess. Its amazing that so few ingredients can contribute to such a depth of flavor! Bravo Chef John! I must say, this recipe is restaurant worthy. We will be making this recipe again and for company.

So great for a cold rainy night...and super easy! Followed recipe almost exactly, but replaced orecchiette w capricci pasta. Delicious.

My girlfriend and I made this dish one night for a quick weeknight dinner and it was awesome!

The pasta took forever to cook and still wasn't really done. Talk about greasy--ugh! Normally we love every All Recipes recipes. One should definitely cook the sausage on the side to drain off the grease.

Great taste my family loved it

This was AMAZING!!!! For a dish that was so simple and easy to make, I was rather stunned at how well it tasted. And the cheese to top it off, perfection!

Excellent - I added a handful of fresh sliced mushrooms and some thin asparagus pieces as well - it was very good and will definitely make this again. I'd think bows or rotini would work well with this.

Prepared as written. This dish did not appeal to me or the three pasta fanatics in the family. Will not make again.

Delicious. My husband who does not cook made this for Mother's Day and it was a hit with the whole family.

I love this recipe! Quick, easy and flavorful!

I made this last night and followed the instructions to a tee, and I will now admit after making two different one pan pasta, I am not a fan. Both recipes I have tried are not only bland but the pasta is extremely difficult to cook to my satisfaction. Maybe it is because I am Italian or maybe I understand seasoning better than some, but whatever the reason, this and the other one I tried was a epic fail!

This has become my husband and son's favorite pasta dish. They love how good it tastes and I love how easy it is to make! I follow the recipe with one exception - I purchase hot Italian sausage patties and then break them up while I'm browning it. So much faster than peeling casings off! This is a restaurant quality pasta dish. Chef John does it again!

recipe was easily doubled so I could feed my husband and three kids. They loved it!!

Added sliced mushrooms and sun dried tomatoes. Very yummy!

Another winning recipe from Allrecipes! I wound up splashing a little more broth into this as it cooked and it was fabulous! Otherwise I followed the recipe exactly. Super easy dish with a lot of bang for your buck. Tip: keep extra broth on hand for reheating with left-overs.

This dish is so simple and flavorful!! I used medium shells instead of orecchiette but only because my local grocery didn't have orecciette. Definitely a keeper!!

This was a great recipe. I used sweet chicken Italian sausage and added about a half table spoon of crushed red pepper while cooking the onion for the heat. Our store didn't have the pasta that was called for so I used Campanelle and it worked great. Didn't need the amount of liquid called for but it still turned out creamy and rich. Also used a mixed salad green instead of straight arugula...Definitely made my recipe book!

I made this dish after you posted it the first time. It was delish! I made it as given. The only advice I could add is careful with the pasta that it does not stick together. It will cause it to cook unevenly. Otherwise, really enjoyed it.

I've made this several times as I think it is just wonderful. And to those who say "never add chicken broth, use pasta water", read the recipe, if it is cooked correctly, there is no pasta water. You don't cook the pasta separately.

I have made this several time and my family loves it. I used the hot Italian sausage and it was perfect!

Very good, quick and easy! I did not have orecchiette on hand so I used penne instead. I also used spinach instead of arugula. I found this to be a bit greasy. I will definitely make this again, next time I will drain off some of the sausage grease before adding the broth & pasta. I really like this method for cooking pasta in one dish! Thank you.

Great quick recipe. I improvised with the pasta andded pine nuts but followed the remainder of the instructions as listed. My family loved it! Thanks Chef John!

The tastiest pasta I've ever made! The first time around, I followed the recipe exactly. The second time, I made a few changes: instead of removing the casing from the sausages and grounding them up, I used chicken apple sausages and cut them into slices. I also added fennel. Lastly, I decided to cook the orechiette in boiling water first for ~9 minutes, then I added it to the pan and cooked it in chicken stock until absorbed. It tasted much more flavorful the second time around. I'd recommend tweaking the recipe until it perfectly suits your tastes.

Easy and fantastic!

Delicious! Doubled it, used turkey sausage, and added garlic. So easy, it will me a new go to dish for me. Make this now!

This dish is excellent! Not to mention the fact that this can be made in one pan, the flavor is great and my kids all loved it!!!

Yum!! Perfect as is, a quick and delicious meal. Thank you Chef John!

Great simple dish

Simple to make. It was good. Make sure you use the low sodium chicken broth! If you use the regular broth you will find the flavor to be very salty.

I followed the recipe except that I removed the whole chopped onion after cooked. I cooked the 19 oz sausage separately in case there was a lot of fat. So that I could remove the fat. I added garlic salt, red pepper flakes and Italian seasoning to the Hot Italian Sausage. I added back the onions, poured in 4 cups of broth, 2 1/2 cups of pasta, then I poured in a can of petite chopped tomato while the pasta was cooking. Cooked it until the pasta was to my liking, added double the arugula. Yummy!

A big hit at dinner! Easy to make. I only substituted Al Fresco chicken sausage with red & green peppers. Also used a spice called garam masala since I did not have marjoram. A keeper!

My picky kids LOVE this recipe! I used mild Italian sausage. Also used spinach instead of arugula.

I subscribe to the magazine & have held this recipe since 2016. Finally had a chance to give it a try. Was easy & tasty. Substituted spinach for arugula. Added a few red pepper flakes & garlic. Next time I will use sausage patties to reduce prep time. I found it only made enough for one dinner. I thought I'd have enough for another night. Next time I may double the recipe if my skillet deems large enough to accommodate all the ingredients.

Really great taste despite minimal ingredients.

Very good flavor and a surprising change from tomato based pasta sauces. The sauce was rich and flavorful all without the use of cream or butter. I doubled the amount of sausage using a mix of mild and spicy; draining off the extra oil after browning. I doubled the amount of pasta, using medium shells and kept stirring and adding more chicken stock until tender, about 17 min. Use the lowest sodium stock you can find and do not add any additional salt. Using a good Parmigiano-Reggiano is a must!

I made the first time, as is. Wonderful. All subsequent preparations have been made with what I had on hand: mini farfalle, beef stock, veggie stock, spinach, kale, even rigatoni, sweet Italian sausage. It is a very forgiving recipe that adapts well to substitutions. All substitutions I give 5 stars, too. I make this several times a month. It doubles and triples well.

Loved this! Will definitely make again. I don't like arugula so I substituted spinach and added red pepper flakes and half of a large can of crushed tomatoes.

This is a go to in our house. So easy and delicious. As a firefighter I’ve made it at work several times to great reviews.

Used garlic salt for flavor instead

I'm rating this a five star dish before I even make it! Once I get the ingredients, I'm cooking this for supper! It sounds divine!!!

Yummy! This was really easy to make and very good! I made per the recipe, only adding some diced tomatoes, fresh herbs and using medium pasta shells (couldn't find orecchiette in my store). It's perfect for us because my daughter doesn't care too much for tomato based sauces and my hubby doesn't like the cream based. This was a hit! Thanks for sharing!Edit: I've made this a few times now and finally found the correct pasta at Trader Joe's! This is made at least every couple of weeks. We love it!

Made this today exactly as shown and written and it was delicious. Served with a salad and garlic bread. Restaurant quality meal for little money and effort. Thank you Chef John, most of your recipes are winners.

Really tasty! Not enough arugula the first time around, I doubled it.

Yum! I added garlic, mushrooms and stirred in cream cheese. My dinner guests raved and marveled that I could pull this together in less than an hour!! Thanks John!

Amazing! Used whole wheat penne and arugula and spinach mix. Easy and delicious!

Loved it! Very easy to make, proportions are flexible. Add as much pasta/other ingredients as you want, just keep adding a little broth when the dish starts to dry up. Leaves you with some wonderfully al dente pasta! Definitely going into the easy weeknight meal rotation.

This was a really great dish - made it tonight - only changes were used two sweet sausages and two hot - also used escarole instead of argula - added parmesan cheese at the end to cream up the sauce - will definitely make often especially in winter!

Thought it was good but with reservation. It was greasy. Too much olive oil or was the Trader Joe's sausage greasy. Why so little green? One-half cup is like adding parsley to a recipe. I used about 2 cups of spinach. Be careful of the "little ears" sticking together. Never had a problem when I boil them in water, but they stuck together for this recipe. Flavors were good. Never cooked pasta this way. Like risotto.

Not only is this dish delicious and easy to make, but Chef John is hilarious! The only thing I added was mushrooms

One HUGE plus for this kind of recipe is that for people in a wheelchair (or even needing to use a cane or walker),one does NOT have to deal with handling & moving around with a pot of boiling water & pasta!! A very major issue in cooking, for us. The recipe itself, with added kale/garlic/peppers, etc., is wonderful, too.

Roughly doubled the recipe. Added 1 bag of baby spinach at the end instead of arugula. Mixed in parmesan at the end, and served additional parmesan on the side. Used Wegman's mild sausage.

Fabulous easy one pan dish.. Made exactly as written. One of our favorites, happy to see it posted again!

Delicious! Followed Chef John's directions of adding arugula to taste, so we added 2 cups. Because our local grocery store does not carry orrechiette, we used bow ties. We did add garlic. Our sausage seemed pretty greasy, so we drained before adding chicken broth. If you use commercial broth, be very careful when adding salt to the onions.

Loved this. Delicious! Only change I made was baby spinach instead of arugula, and a little less sausage because I only had about 4 oz. Still delicious, quick and easy!

holy salt!! will use low sodium broth next time. between the sausage, cheese, broth, salt added... way too much

fantastic easy recipe for quick go to meal that everyone, children included, love!

Pasta is not supposed to taste like chicken. You should never add chicken broth to pasta. What you do is save some of the pasta water and use that to form a sauce.

I don't include the arugula because I don't like the flavour, otherwise I follow the recipe pretty much as written and I love it. So easy to make and so addictive.

Nice sprinkle of Parmesan or Pecorino Romamo as well. Nice presentation, simple. Nice job, Chef John ??

Made dish inspired by this recipe. Used chicken saugage, frozen spinach, tripoline pasta. chilli flakes for a bit of heat. My fimily loved it. Thanks,Chef John for help me think outside my box of recipes.

Made this the other night and it was truly one of the best pasta dishes I have ever made. It's very very easy, you just need to keep stirring!!

Made as directed and it came out very good. A keeper. Thanks to OP and other reviewers:) EDIT: Upping to 5 stars. Love this recipe. Thanks again.

Excellent! I added the chicken broth one cup at a time, letting each cup absorb before adding more, and substituted spinach for arugula. Delicious, easy dinner.

Delicious!! Next time I will cook pasta to al dente then add to sausage onion mix as it took much longer than the 15 minutes noted in the recipe. Also added minced garlic and almost double the arugula. Another great dish from Chef John??

Delicious and easy. I used three links of Johnsonville firecracker sausage and added some sliced portobello mushrooms and a heaping tablespoon of minced garlic, too. Definitely takes awhile to soften the pasta and reduce the broth, more like 30 minutes. Loved the arugula. Another winner from CJ!

This recipe was in the magazine. It has been made many times, one of our favorite meals. And I don't change a thing!

This was a very easy and tasty meal. My kids loved it. The second time I made it I used chopped chicken instead of Italian sausage and I added cilantro and garlic for a completely different but equally satisfying flavor.

This was awesome. My husband ate the whole pot. I had to hold back from adding tomatoes and cream because the idea of the dish was keeping it affordable. Glad I did. This was soooooo good ! Will be a regular dish in this household.

Wonderful method of cooking a pasta meal in one pot! I heavily modified this using a totally different meat, but followed the instructions in the video and they are so simple! The pasta tastes so different when you cook it by gradually stirring in the chicken broth. We loved it and it was easy to do!

Super great and super easy! Ended up having to use kale instead

I like the idea but absolutely hated the idea of cooking pasta in the pan. It took a WHOLE LOT LONGER than just boiling it separately.

Did not care for this. Will not make again. If I were to try again I would use 1/2 the sausage and use a different sausage.

I made this last night for dinner and served it as a side dish. It was fabulous. I will definitely make it again. I did add a little fresh garlic to the onions, otherwise I followed the recipe. So easy, so good. I made this recipe again - it is amazing. It's a keeper.

Very good recipe but mine was a tad salty so I now use low sodium broth. ALSO, I use fresh leaf spinach instead of the arugula. It's very very good!!

Quick to make - perfect weeknight dinner. I also added garlic. Next time, I would double the amounts of orecchiette and kale. (I actually used a spinach/kale blend, so think spinach would be fine alone too.) The broth didn't absorb as much as indicated, so was more stew-like. Adding sweet potato or butternut squash might be nice to round it out.

Made with spinach instead of arugula.....didn't have spicy Italian sausage so I went with Sweet, and that made all the difference in the world, darn near BLAND. But the 2nd time I made sure I had the HOT and BOOM, great stuff!! Will definitely make again.

I added White Wine.....

Easy and awesome flavor. I used spinach instead.

I added some pine nuts (per suggestions) and chopped celery (for a little texture) late in the cooking time, and seasoned the sausage with garlic and onion powder and a little smoked paprika and thyme because I couldn't get "spicy" sausage. Other than those changes I followed the recipe exactly - right down to using low-sodium chicken stock. I admit I was intrigued but worried by this recipe because I just couldn't understand how it could have any flavor, but was I ever wrong! The flavors were full, intense and delicious. Next time, I'll cut my spices by half and I think it will be perfection.

ok just seems something to be made with it to break up the taste.. Really do not know how to explain it better. It is like really good the 1st 5 bites than becomes overwhelming . JMI

As Chef John sometimes says, this basic, adaptable recipe is more about the process than the ingredients, which make CJ's ideas the best in my recipe box. I really appreciate the suggestions of the previous reviewers, generally reading them all prior to doing my shopping. You've got to love a process-recipe that allows you so much leeway in choice of meat/liquid/starch/seasoning/vegetable. After my first use of orrecchiette, I think it should be a staple! True some of the tiny ears stuck together but were easily separated with a fork: you were supposed to be standing there anyway, stirring!

So delicious!!! The flavor from the onions, sausage (I used sweet-Italian turkey sausage,) and chicken broth are perfect to cook your pasta in (I used bow-ties.) I stirred for a while, but when the pasta wasn't cooked all the way through I put the cover in my pan and let it sit for a while. My fiancée loved it, and said it tasted like a restaurant quality dish. Definitely do not forget the cheese on top. Freshly grated pecorino romano made this dish! Great recipe!

I thought this was easy and delish comfort food. Toward the end I added water instead of chick stock. I was using 33% less sodium chicken stock and it started to condense down to be too salty for my tastes. Every time you make it, or persons preference on saltiness is a little different though. So all in all, I will use this recipe again. Good stuff!