Description
This one pot orecchiette recipe pairs savory sweet Italian sausage, crisp-tender broccoli, nutty chickpeas, and peppery arugula for an easy, balanced dinner. Cook the pasta right in the broth along with aromatic onions, garlic, and herbs for a vibrant, flavor-packed meal. Finished with parmesan and fresh herbs, this dish is perfect for busy weeknights or relaxed family dinners.
Ingredients
Units
Scale
Pasta & Protein
- 8 oz. orecchiette pasta (whole wheat optional)
- 12 oz. sweet Italian sausage, cut into rounds
- 15 oz. can chickpeas, drained and rinsed
Vegetables & Greens
- 1/2 cup sweet onion, chopped
- 3 garlic cloves, finely chopped
- 3 cups fresh arugula (or greens of your choice)
- 1 cup broccoli florets, chopped (or broccoli rabe)
Broth & Seasonings
- 3 cups vegetable broth or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red chili flakes (optional, for spice)
- Salt and pepper, to taste
Oils & Cheese
- 3 tablespoons olive oil
- 1/2 cup freshly grated parmesan cheese, plus extra for garnish
Garnishes
- Extra parmesan cheese
- Freshly chopped parsley and basil
- Extra crushed red pepper
Instructions
- Prepare the Aromatics: In a large skillet, heat olive oil over medium-high heat. Add chopped onion and garlic, sautéing for 1-2 minutes until fragrant and slightly softened.
- Brown the Sausage: Add the sliced sausage to the skillet. Cook for 2-3 minutes, stirring occasionally, until lightly browned and beginning to release its juices.
- Add Pasta and Broth: Stir in the orecchiette pasta, vegetable or chicken broth, dried basil, dried oregano, and red chili flakes (if using). Bring the mixture to a boil, then cover and reduce heat to a simmer for 4 minutes. The pasta will start to absorb the flavorful broth.
- Add Broccoli: Add the chopped broccoli florets to the skillet. Stir to combine, cover again, and cook for another 5 minutes, allowing the broccoli to become tender yet bright green.
- Incorporate Chickpeas: Remove the lid and add the drained and rinsed chickpeas. Stir gently, and continue to simmer uncovered for about 8 minutes, or until the pasta is tender and most of the liquid has been absorbed.
- Stir in Greens: Add the fresh arugula (or greens of your choice), stirring until just wilted and well-mixed into the pasta mixture.
- Finish with Cheese and Herbs: Sprinkle in 1/2 cup of freshly grated parmesan cheese. Garnish with additional parmesan, chopped parsley, basil, and extra red pepper flakes as desired. Serve warm, alongside crusty bread or a fresh side salad for a complete meal.
Notes
- You can substitute broccoli rabe for broccoli to add a slightly bitter, more traditional Italian flavor.
- Use whole wheat orecchiette to boost fiber and nutrition.
- Chicken or turkey sausage can be used for a lighter option.
- If you like it spicier, don’t skip the chili flakes and garnish with extra.
- Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of broth if needed.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 445
- Sugar: 4g
- Sodium: 1100mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 23g
- Cholesterol: 40mg
