One Pan Orecchiette Pasta That Cheats Time, Explodes with Flavor, and Leaves No Dishes Behind

You want dinner faster than your group chat can agree on a restaurant? This One Pan Orecchiette Pasta brings big, restaurant-level flavor with fewer dishes than a solo apartment sink. We’re talking velvety sauce, juicy sausage, and tender orecchiette that catches every bit of flavor like it was born for the job.

It’s weeknight-efficient, date-night impressive, and frankly, addictive. No boiling separate pots, no chaos—just one pan, big energy, and dinner that makes your kitchen smell like you know exactly what you’re doing.

What Makes This Recipe So Good

• One pan, zero hassle: The pasta cooks right in the sauce, so you skip the separate pot and capture all that starchy liquid for a glossy finish.
• Flavor-packed base: Italian sausage, garlic, and sun-dried tomatoes lay down a savory, slightly sweet foundation that tastes like you simmered all day.
• Silky, clingy sauce: Starch from the orecchiette emulsifies with olive oil, broth, and a touch of cream for a sauce that hugs every nook.
• Balanced bite: Broccoli rabe (or broccolini) adds a bitter-green snap that balances richness. Parmesan plus lemon wakes everything up.
• Flexible and forgiving: Swap protein, greens, or dairy depending on mood or pantry.

  It still hits.

Shopping List – Ingredients

• 10 ounces orecchiette (about 285 g)
• 8–10 ounces Italian sausage (sweet or spicy, casings removed)
• 2 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, thinly sliced
• 1/3 cup sun-dried tomatoes, oil-packed, sliced
• 1/2 teaspoon red pepper flakes (optional but recommended)
• 3 1/4 cups low-sodium chicken broth (or veggie broth)
• 1 bunch broccoli rabe or broccolini, chopped into bite-size pieces
• 1/3 cup heavy cream (or 1/2 cup half-and-half)
• 1/2 cup freshly grated Parmesan, plus more for serving
• Zest of 1 lemon and 1–2 teaspoons lemon juice
• Salt and freshly ground black pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Brown the sausage: Heat olive oil in a large, deep skillet or sauté pan over medium-high. Add sausage and cook, breaking it up, until browned and cooked through, 5–6 minutes. Scoop out to a bowl, leaving the drippings.
2. Sweat aromatics: Reduce heat to medium.

   Add onion with a pinch of salt and cook until translucent, 3–4 minutes. Stir in garlic, sun-dried tomatoes, and red pepper flakes; cook 30–60 seconds until fragrant.

3. Toast the pasta: Add orecchiette to the pan and toss with aromatics for 1 minute. This lightly toasts the pasta and boosts flavor—tiny step, big payoff.
4. Add liquid and simmer: Pour in the broth and bring to a lively simmer.

   Return sausage to the pan. Reduce heat to medium-low, cover, and cook 8 minutes, stirring once or twice so nothing sticks.

5. Add greens: Stir in broccoli rabe/broccolini. Continue simmering uncovered 5–7 minutes, stirring occasionally, until the pasta is al dente and most liquid is absorbed.

   If it looks dry before pasta is ready, splash in 1/4 cup hot water at a time.

6. Make it creamy: Stir in heavy cream. Simmer 1–2 minutes until the sauce glosses up and clings. Turn off heat.
7. Finish smart: Add Parmesan, lemon zest, and lemon juice.

   Stir until silky. Taste and adjust salt, pepper, and heat. If you want it looser, add a tablespoon or two of hot water.

   If you want it richer, another drizzle of olive oil won’t hurt.

8. Serve: Top with more Parmesan and herbs. Eat immediately while it’s glossy and gorgeous.

Storage Tips

• Fridge: Store in an airtight container for up to 4 days. Add a splash of water or broth before reheating to revive the sauce.
• Reheat: Gentle stovetop over medium-low is best; stir in a touch of cream or olive oil if it needs love.

  Microwave works in a pinch—cover and heat in 45-second bursts, stirring between.

• Freezer: Not ideal for cream-based pasta, but you can freeze for up to 1 month. Thaw in the fridge and reheat gently with extra liquid. Expect slightly softer pasta—still tasty.

Why This is Good for You

• Balanced macros: Protein from sausage, complex carbs from pasta, and fat from olive oil and dairy keep you full and satisfied.
• Micros matter: Broccoli rabe brings vitamins A, C, K, and fiber.

  Sun-dried tomatoes offer lycopene and concentrated tomato goodness.

• Lower sodium control: Cooking in one pan with low-sodium broth means you control the salt. Your taste buds (and blood pressure) will cope just fine, FYI.
• Smart satisfaction: When dinner is this good, you’re less likely to snack later. That’s not a diet claim—just common sense.

Don’t Make These Errors

• Skipping the toast: Not toasting the orecchiette dulls the flavor.

  One minute in the pan = deeper, nuttier taste.

• Overcooking the greens: Add them late so they stay vibrant and slightly crisp. Sad, mushy greens are a crime.
• Too high heat at the end: Cream can split if it boils hard. Keep it gentle and stir.
• Forgetting to stir: Orecchiette likes to stick.

  Stir a couple of times during simmering to keep the bottom from catching.

• Missing the lemon: Acid balances richness. No lemon? A splash of white wine vinegar works.

Different Ways to Make This

• Veggie-forward: Skip sausage; sauté mushrooms and chickpeas instead.

  Use veggie broth and finish with extra olive oil.

• Spicy Calabrian kick: Add 1–2 teaspoons Calabrian chili paste with the garlic for a smoky heat that slaps (in the best way).
• Tomato-creamy: Stir in 1/2 cup crushed tomatoes with the broth. You’ll get a blush sauce that’s wildly good.
• Lighter dairy: Replace cream with 1/3 cup mascarpone or 1/2 cup Greek yogurt off heat. If using yogurt, temper it with a bit of hot sauce from the pan first.
• Greens swap: Use spinach, kale, or frozen peas.

  Spinach goes in at the very end; kale needs 4–5 minutes.

• Protein twist: Try ground turkey with fennel seeds, or chopped pancetta plus cannellini beans for a smoky-salty vibe.

FAQ

Can I use regular pasta instead of orecchiette?

Yes, choose a short shape that holds sauce: shells, cavatappi, or mini farfalle work. Cooking time may vary by 1–3 minutes, so taste for doneness and add liquid as needed.

Do I have to use cream?

No. Half-and-half, mascarpone, or a splash of whole milk plus extra Parmesan can mimic the richness.

For dairy-free, use unsweetened cashew cream or coconut milk (light coconut flavor, but still good).

What if my pasta is cooked but there’s too much liquid?

Simmer uncovered over medium heat, stirring, for 1–2 minutes to reduce. Stir in extra Parmesan to help tighten the sauce if needed.

What if my pasta is undercooked and the pan is dry?

Add hot water or broth 1/4 cup at a time and continue simmering, stirring occasionally. The starch will keep building a silky sauce—no panic required.

Is broccoli rabe too bitter?

It’s pleasantly bitter, which balances the rich sauce.

If that’s not your thing, use broccolini or spinach for a sweeter, milder green.

Can I make this gluten-free?

Yes, use a high-quality gluten-free short pasta and watch the liquid closely. GF pasta releases different starch; you may need slightly less broth and gentler stirring.

How can I make it extra glossy like a restaurant?

Finish with a small knob of butter or an extra tablespoon of olive oil off heat while tossing vigorously. Emulsification magic, activated.

My Take

This One Pan Orecchiette Pasta is the exact kind of “I’m busy, but I still care” meal that turns Tuesdays into something you brag about.

It loads flavor into every curve of the pasta without demanding a sink full of dishes. The sausage and sun-dried tomatoes punch above their weight, the greens keep it honest, and the lemon-Parmesan finish seals the deal. IMO, it’s the weeknight flex you’ll make on repeat—fast, comforting, and just classy enough to impress whoever’s lucky enough to be invited.