Sorry for taking so long to post! I haven’t been feeling inspired. But don’t you worry, I started creating a list of foods to make and share on this blog. So there will be more to come after this!
I’ve been in a pasta making phase lately, and really making use of my KitchenAid Pasta Press Attachment and KitchenAid Pasta Roller Attachment. I was watching one of my favourite youtubers “Gennaro Contaldo” on Jamie Oliver’s Food Tube channel, and he uploaded a “How to Make Pasta Shapes” on there. Orecchiette was one of the shapes that I was interested in, because it was a shape that could not be made with either of my KitchenAid attachments.
Orecchiette is a ear-shaped pasta. It’s super easy to make as Gennaro has shown on “How to Make Pasta Shapes“. But it’s not mandatory to use fresh pasta for this recipe. You can also use dried orecchiette, other options you can use are shells, farfalle, or macaroni. If you change the pastas, you might need to increase the chicken broth amount, so that the pasta will cook through to al dente. First, start off with the 1 1/4cup, test a piece of pasta when the liquid has been absorbed, and if it needs to be cooked longer, add more liquid as needed.
This recipe is simple to make and only requires a handful of ingredients, best of all, it’s cooked all in one pot.
So what you will need is:
1 Tablespoon Olive oil
1/4 Onion, diced
4 Ounces Spicy Italian sausage, one link
about 1 1/4 Cup Low-sodium chicken broth
4 Ounces Freshly made orecchiette pasta or 1/2 cup dried orecchiette pasta
Salt to taste
1 Large handful of Arugula
Grated Parmigiano Reggiano cheese
1. In a large skillet or pot, heat olive oil over medium high heat.
2. When the oil is hot, add the diced onions and season with salt and pepper.
Cook until translucent and slightly browned.
3. Next, add the Italian sausage.
Break up the sausage with your spatula.
4. When the meat is browned, add the chicken broth. Stir and make sure to scrape any of the sticky good stuff off the bottom of the pan.
5. Next, add the pasta, stir and bring to a boil; reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced. Stir occasionally.
5. Test a piece of the pasta, if it is still not ready but the liquid has been all absorbed, add some more chicken broth to continue cooking. Taste and adjust seasonings as needed.
6. When the pasta is ready, add the arugula. Stir and cook through.
7. Plate the pasta and sprinkle Parmigiano-Reggiano on top.
Thank you for reading! Hope you enjoyed this recipe. I’d like to see how they turned out! “#sweetrehabkitchen“. If you have any suggestions of what you’d like to see me make next, let me know in the comments below!