One Pan Orecchiette with Turkey Sausage
Quick weeknight pasta cooked entirely in one skillet with crumbled turkey sausage, diced onions, and peppery arugula wilted at the end. Chicken broth replaces water for deeper flavor while the pasta absorbs the cooking liquid, creating a naturally saucy dish without cream. Perfect for busy evenings when you want restaurant-quality results with minimal cleanup. This version prioritizes speed and simplicity while delivering savory, herbaceous notes from the arugula and umami from the sausage and cheese finish.
Ingredients
- 2 ounce arugula, roughly chopped
- 2 turkey sausage, removed from casingsItalian sausage1:1meat
sweeter flavor
- 2 package chicken basevegetable base1:1vegan
- ½ onion, peeled, diced into half-inch pieces
- 8 ounce orecchiette pasta
- ¼ cup Parmesan cheese, for garnish
- 1 tablespoon olive oil
- 3 ½ cup water
Instructions
- 1
Peel and dice onion into half-inch pieces.
- 2
Roughly chop arugula and set aside.
- 3
Mix water and chicken base in a bowl.
- 4
Remove turkey sausage from casings and discard casings.
- 5
Heat olive oil in a large saute pan over medium heat.
- 6
Add onion and saute until tender and beginning to color, about 6 minutes.
- 7
Crumble turkey sausages into the pan, breaking apart while stirring until fully cooked.
- 8
Add half of the chicken broth to the sausage mixture and bring to a boil, scraping browned bits from the pan bottom.
- 9
Add orecchiette pasta and cook, stirring until liquid is absorbed.
- 10
Add remaining chicken broth and cook, stirring occasionally, for 15 minutes.
- 11
Add arugula and cook until it slightly wilts.
- 12
Remove from heat and keep warm for plating.
- 13
Distribute pasta between plates and garnish with Parmesan cheese.
Tips
Scrape the browned bits (fond) from the pan bottom when adding broth to deepen flavor and create a naturally saucy pasta.
Stir occasionally during the final 15-minute cooking to ensure even pasta texture and liquid absorption.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop with a splash of water or broth.
Prepare onion and arugula up to 1 day ahead. Remove sausage from casings and refrigerate. Cook the full dish no more than 4 hours before serving for best texture.
Serve immediately while warm. Pairs well with crusty bread and a crisp white wine or light red.
Common Mistakes
Do not skip deglazing the pan with broth to avoid losing flavorful browned bits.
Do not overcook the arugula to avoid a mushy, unpleasant texture.
Do not stir constantly during the final simmer to avoid preventing proper pasta texture development.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use fresh sausage links instead of casings?
Yes. Remove casing before cooking as directed. The cooking time and crumbling method remain the same. Ensure sausage is fully cooked through before proceeding.
What if I don't have chicken base?
Substitute with low-sodium chicken broth at a 1:1 ratio. Use 3.5 cups total and skip the water. Adjust salt to taste at the end since broth varies in sodium content.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop with a splash of water or broth to restore sauce consistency.