One-Pan Italian Sausage and Orecchiette Pasta

4 Servings


2 T. Olive Oil
1/2 Onion, diced
1 lb. Spicy Italian Sausage, casing removed
4 C. Low Sodium Chicken Broth
2 C. Orecchiette pasta
2 C. Baby Leaf Spinach, roughly chopped
1/4 C. Parmesan Cheese, finely grated

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Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion in hot oil until onion is soft and golden,5-7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5-7 minutes.

Pour 1-1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon. Add orecchiette pasta; cook and stir pasta in hot broth, adding remaining broth when liquid is absorbed, until pasta is cooked through and most of the broth is absorbed, about 15 minutes.

Stir spinach into pasta-sausage mixture until the spinach wilts. Spoon pasta into bowls and dust with grated Parmesan.

Serve with a nice green salad and hot toasted garlic bread.