Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Heat olive oil in a large, deep skillet over medium heat. Add onion with a pinch of salt; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in sausage and cook until browned, 5 to 7 minutes.
3. 3 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.
4. 4 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.
5. 5 Stir arugula into sausage-pasta mixture until arugula wilts.
6. 6 Ladle pasta into bowls and sprinkle with Parmigiano-Reggiano cheese.

Nutrition per serving