Kitchen notes · a little help before you start
Orecchiette Pasta with Sausage
Orecchiette Pasta with Sausage is made with dry orecchiette pasta, ground Italian sausage, and low-sodium chicken broth.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Original yield
- Serves 6
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Check when to cover
Follow the covered and uncovered stages in their stated order.
2. Stir as directed
Stay with the pan for the frequent stirring called for in the method.
3. Keep the simmering stage
Follow the simmering heat, timing and finish checks that are given.
Get to know the ingredients
ground Italian sausage (mild or spicy)
In the method: Add the sausage and onion and cook for 4 to 5 minutes, until the sausage is browned and the onion is softened.
medium onion (finely chopped)
In the method: Heat a large saucepan over medium-high heat.
garlic (freshly minced)
In the method: Add the garlic, salt, and Italian seasoning and cook for 1 minute.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 1 pound ground Italian sausage (mild or spicy)Ingredient note
Source: 1 medium onion (finely chopped)Ingredient note
Source: 2 cloves garlic (freshly minced)Ingredient note
Source: 1 teaspoon salt*Ingredient note
Source: ½ teaspoon Italian seasoningIngredient note
Source: 2½ cups low-sodium chicken brothIngredient note
Source: 1 cup heavy whipping cream**Ingredient note
Source: 3½ cups dry orecchiette pasta (12oz or 340g)Ingredient note
Source: 2 cups fresh spinach (chopped)Ingredient note
Source: ¼ cup grated Parmesan cheese
How to make it
0 of 6 steps completeMake room for Orecchiette Pasta with Sausage
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Taste and adjust seasonings to your preferences before serving.
A few questions you might have
What should I prepare first?
Set out the saucepan. Start with this step: Heat a large saucepan over medium-high heat.
Which preparation step should I plan for?
Follow the covered and uncovered stages in their stated order.
What check should I look for as it cooks?
Add the sausage and onion and cook for 4 to 5 minutes, until the sausage is browned and the onion is softened.
How do I plan the ingredient amounts?
This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
Ingredient substitutions: *Salt: if using salted broth, you may want to omit this and season before serving. Sausage: you can use mild or spicy sausage, or swap for cooked chicken, crumbled bacon, leftover chopped ham or turkey. Pasta: obviously I use orecchiette in this recipe, but any short pasta will work! Cream**: heavy cream gives the richest flavor and thickest sauce. You can swap for a lighter cream or whole milk, but the sauce will be slightly thinner. Vegetarian: make this recipe vegetarian by using vegetable broth, swapping the sausage for white beans, and using a vegetarian cheese. Storage: Store: Store this recipe in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge. Freezer: If you are going to freeze pasta, you should allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw completely before reheating on the stove top with a splash of broth or cream for best results.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: thereciperebel.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
