Best 2 One Pan Orecchiette Pasta Recipes

Indulge in the delectable flavors of Southern Italy with our versatile orecchiette pasta recipes. Embark on a culinary journey to discover the magic of this unique ear-shaped pasta, perfectly suited for capturing delectable sauces and hearty ingredients. From the classic simplicity of Orecchiette with Broccoli Rabe and Sausage, bursting with savory flavors, to the vibrant tanginess of Orecchiette with Lemon, Arugula, and Goat Cheese, we offer a symphony of tastes to tantalize your palate. Dive into the comforting warmth of Orecchiette with Sausage and Rapini or embrace the rustic charm of Orecchiette with Mushrooms and Pancetta. For a lighter indulgence, savor the freshness of Orecchiette with Zucchini and Feta or relish the delightful simplicity of Orecchiette with Butter and Parmesan. Each recipe is a culinary masterpiece, showcasing the versatility of orecchiette pasta and promising an unforgettable dining experience.

Here are our top 2 tried and tested recipes!

ONE PAN ORECCHIETTE PASTA

One Pan Orecchiette Pasta image

Every year when it's time to go back to school I get inundated with requests from students to post recipes that are super-easy, cost pennies, and require a bare minimum of kitchen equipment. This delicious orecchiette pasta recipe only has a handful of ingredients, is very cheap to make, and most importantly: only uses one pan or pot for the entire procedure.

Provided by Chef John

Categories Main Dish Recipes Pasta

Time 40m

Yield 2

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
½ onion, diced
salt to taste
8 ounces spicy Italian sausages, casings removed
3 ½ cups low-sodium chicken broth, divided, or as needed
1 ¼ cups orecchiette pasta, or more to taste
½ cup roughly chopped arugula, or to taste
¼ cup finely grated Parmigiano-Reggiano cheese, or to taste

Steps:

Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion with a pinch of salt in hot oil until onion is soft and golden, 5 to 7 minutes. Stir sausage into onions; cook and stir until sausage is broken up and browned, 5 to 7 minutes.
Pour 1 1/2 cups chicken broth into sausage mixture and bring to a boil while scraping the browned bits of food off of 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 arugula into pasta-sausage mixture until arugula wilts. Ladle pasta into bowls and dust with Parmigiano-Reggiano cheese.

Nutrition Facts : Calories 661.9 calories, Carbohydrate 46.2 g, Cholesterol 59.7 mg, Fat 39.1 g, Fiber 2.5 g, Protein 31.2 g, SaturatedFat 11.7 g, Sodium 1359.8 mg, Sugar 4.4 g

ONE-PAN ORECCHIETTE WITH CHICKPEAS AND OLIVES

One-Pan Orecchiette with Chickpeas and Olives image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 11

Ingredients

12 ounces orecchiette
1 can (15.5 ounces) chickpeas, drained and rinsed
1/2 cup Kalamata olives, pitted
2 tablespoons tomato paste
3 cloves garlic, thinly sliced
1 6-inch sprig rosemary
3 tablespoons extra-virgin olive oil, plus more for serving
1/4 teaspoon red-pepper flakes, plus more for serving
Coarse salt and freshly ground pepper
1/2 cup grated Parmigiano-Reggiano (about 1 1/2 ounces), plus more for serving
2 cups baby arugula (about 2 ounces)

Steps:

Combine pasta, chickpeas, olives, tomato paste, garlic, rosemary, oil, pepper flakes, and 5 cups water in a large straight-sided skillet. Season generously with salt and pepper. Bring to a boil, then cook over medium-high heat, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats pasta, 12 to 15 minutes.
Remove skillet from heat, discard rosemary, and stir in cheese. Add more water, a few tablespoons at a time, to thin sauce if necessary. Divide pasta and arugula among bowls and serve immediately, drizzled with oil and sprinkled with cheese and pepper flakes.

Tips:

Use the right pasta. Orecchiette is a small, ear-shaped pasta that is perfect for this dish. It has a slightly chewy texture that holds up well to the sauce.
Cook the pasta al dente. This means cooking it until it is just tender, but still has a little bit of a bite to it. Overcooked pasta will be mushy and will not hold up to the sauce.
Use a good quality olive oil. This will add a lot of flavor to the dish. Do not use extra virgin olive oil, as it has a low smoke point and will burn easily.
Don't be afraid to add vegetables. This dish is a great way to get your daily dose of vegetables. Try adding broccoli, cauliflower, zucchini, or spinach.
Use a flavorful cheese. Parmesan or Pecorino Romano are both good choices. Feel free to experiment with other cheeses, such as Asiago or Fontina.

Conclusion:

One-pan orecchiette pasta is a quick and easy weeknight meal that is sure to please the whole family. It is also a great way to use up leftover vegetables. This dish is versatile and can be easily customized to your liking. So get creative and enjoy!