This one-pan orecchiette pasta is the ultimate combination of simplicity and flavor. Everything cooks in one skillet—including the pasta—so the starches help create a naturally creamy sauce. You’ll love how customizable it is: use whatever veggies or protein you have on hand. It’s comforting, satisfying, and ready in under 30 minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Orecchiette pasta (uncooked)
Olive oil
Garlic (minced)
Onion (chopped)
Italian sausage or plant-based alternative (optional)
Broccoli or kale (chopped)
Cherry tomatoes or sun-dried tomatoes (halved or chopped)
Chicken or vegetable broth
Parmesan cheese (grated)
Crushed red pepper flakes (optional)
Salt and black pepper
Fresh basil or parsley for garnish
Directions
In a large, deep skillet or sauté pan, heat olive oil over medium heat.
Add chopped onion and garlic, sauté for 2–3 minutes until softened.
If using sausage, add it now and cook until browned.
Stir in the uncooked orecchiette, broth, and a pinch of salt and pepper. Bring to a simmer.
Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Add chopped broccoli or kale and tomatoes in the last 5 minutes of cooking. Stir to combine.
Once the pasta is fully cooked, stir in grated Parmesan cheese. Adjust seasoning to taste.
Garnish with herbs and red pepper flakes if desired. Serve warm.
Servings and timing
This recipe serves 4. Prep time is about 10 minutes, and cook time is approximately 20 minutes.
Variations
Go meatless: Skip the sausage and add white beans for protein.
Creamy version: Stir in a splash of cream or a dollop of ricotta at the end.
Add mushrooms: Sauté sliced mushrooms with the onions for earthy flavor.
Switch the greens: Use spinach, Swiss chard, or arugula instead of broccoli or kale.
Try other cheeses: Pecorino Romano or crumbled goat cheese work well too.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water to loosen the sauce, or microwave in 30-second intervals until heated through. This pasta is not ideal for freezing, as the texture may become mushy when thawed.
FAQs
Can I use a different type of pasta?
Yes, though cooking times and liquid amounts may vary. Small shapes like shells or penne work best.
Do I need to pre-cook the pasta?
No. It cooks directly in the pan with the other ingredients, absorbing flavor and thickening the sauce.
Can I use frozen vegetables?
Yes, just add them straight to the pan a few minutes before the pasta is done cooking.
What kind of broth is best?
Chicken broth adds rich flavor, but vegetable broth works well for a vegetarian option.
Can I make it vegan?
Absolutely. Use vegetable broth, skip the meat and cheese, or use dairy-free alternatives.
How do I keep the pasta from sticking?
Stir occasionally while cooking and make sure there’s enough liquid in the pan.
What protein can I use besides sausage?
Grilled chicken, shrimp, or white beans are all great options.
Is this good for meal prep?
Yes, it stores and reheats well, making it a great option for make-ahead lunches or dinners.
Can I make this spicy?
Add red pepper flakes during cooking or use spicy sausage for extra heat.
How do I make it creamier?
Stir in some cream, mascarpone, or even a spoonful of Greek yogurt at the end.
Conclusion
One pan orecchiette pasta is a deliciously simple and satisfying meal that’s full of flavor and easy to clean up. With its flexible ingredients and comforting taste, it’s a great go-to recipe for busy nights when you want something hearty and homemade without the hassle. From stovetop to table in under 30 minutes, it’s a winner every time.
One pan orecchiette pasta is a hearty, flavorful, and convenient dish where the pasta cooks directly in the pan with vegetables, protein, and broth. The result is a creamy, comforting meal with minimal cleanup, perfect for busy weeknights.
Ingredients
12 oz orecchiette pasta (uncooked)
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, chopped
8 oz Italian sausage or plant-based alternative (optional)
2 cups broccoli or kale, chopped
1 cup cherry tomatoes or sun-dried tomatoes, halved or chopped
4 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
1/4 tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
Fresh basil or parsley, for garnish
Instructions
In a large, deep skillet or sauté pan, heat olive oil over medium heat.
Add chopped onion and garlic, sauté for 2–3 minutes until softened.
If using sausage, add it now and cook until browned.
Stir in the uncooked orecchiette, broth, and a pinch of salt and pepper. Bring to a simmer.
Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Add chopped broccoli or kale and tomatoes in the last 5 minutes of cooking. Stir to combine.
Once the pasta is fully cooked, stir in grated Parmesan cheese. Adjust seasoning to taste.
Garnish with herbs and red pepper flakes if desired. Serve warm.
Notes
Skip the sausage for a vegetarian option or add white beans for protein.Stir in cream or ricotta at the end for a creamy version.Add mushrooms with the onion for earthy flavor.Switch greens to spinach, Swiss chard, or arugula for variety.Try Pecorino Romano or goat cheese instead of Parmesan.
