Food with My Dude #1: One Pan Orecchiette Pasta.

Hello, all!

Pretty weird for me to post on a Thursday, but this is a new series that I’ll post weekly called Food with My Dude. This series may include meals that Stephen and I have tried to make on our own or are meal kits that we’ve bought and have made. The ratings are also based on my personal opinion, but it’ll give you an idea of where it ranks!

One Pan Orecchiette Pasta

This dish is one of the first meals that Stephen and I made together early on in our relationship. I remember the first time we made it and I just loved it. Before we moved, we made it weekly!

Here’s the recipe we use:

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • salt to taste
  • 8 ounces spicy Italian sausages, casings removed
  • 3 1/2 cups low-sodium chicken broth, divided, or as needed
  • 1 1/4 cups orecchiette pasta, or more to taste
  • 1/2 cup roughly chopped arugula, or to taste
  • 1/4 cup finely grated Parmigiano-Reggiano cheese, or to taste




Well, you’ll find out soon enough that I tend to stray from the recipe sometimes. It drives Stephen crazy sometimes because he follows cooking directions by the book. If it says to stir something for four minutes, you bet he’s going to stir the mix for four minutes– and with a timer to make sure!

This recipe has to be one that I definitely stray from the recipe, and I think it’s a much easier method to follow. Although, I do void out the purpose of using one pan, I’m fine with it! We aren’t huge cheese fans, so we omit the Parmigiano-Reggiano cheese. If you include this ingredient, I’m curious to know what you think of it and if it makes a big difference.

First off, you start off with these five ingredients [or six if you use cheese]. One ingredient that we switched out was parsley for arugula. The past few times, we haven’t found arugula at Kroger. [Possibly sold out, who knows.] I decided to see if using parsley made a difference any. It tastes just the same, so I’m saving a few dollars when I use parsley instead of arugula!

Now, you chefs might know the taste difference, but my palette finds them similar enough to substitute for me to use parsley instead!

At first, we bought the Italian sausage with the packaged individual links, but why not just buy the ground up sausage instead? This way, we don’t need to cut the casing from the links! So, less messy and less time to deal with it!

Even though the recipe only calls for 8 ounces of spicy sausage, we just double the recipe so we can have leftovers. So, this means we double the onions, use all of the noodles, and use almost [or] all of the chicken broth.

This is where I stray even more.

Okay, the directions call for the onions to be cooked with the meat, but why? [I know, I know. One pan, but shhh.] When cooking the onions with the meat, you just have to drain it too! It’s difficult enough to keep meat in a pan, now I have to pay attention to onions that may retain the fat? [Probably the point? I’m not sure. Now I’m wondering about its purpose.]

I’ve been using the large stock pot to cook the onions while the meat is cooking in another skillet.

After the sausage is cooked completely and drained, I then place it in the stock pot with the chicken broth and noodles. Not that I would use the skillet above, but I don’t feel as if my largest skillet would adequately hold the meal in one pan if I tried. I don’t want to make a mess and ruin perfectly good food!

I then crank up the stove eye up to high and watch it steam away! Of course, checking it every few minutes and stirring it around to make sure things are cooking evenly and not burning.

About 15 or more minutes later, the broth significantly reduces. This is where I toss in the parsley flakes, and then it’s finished!

The final product is this brothless dish of mini hat noodles, haha. This is my first recipe to ever use orecchiette noodles. They tend to take longer to cook, especially if they’re stacked on top of one another.

Taste: At first, it has a slight chicken noodle flavor— because of the broth— but the hot sausage gives it a twist. It makes a huge difference with the sausage because it just gives it a certain flavor that I’m not great at describing yet, haha. Trust me, this is a dish to try!



Heat level:


*From here on out in this series, the heat level rating is set for those who do not normally eat spicy food.

Although, you can substitute the hot sausage for the mild flavor. I have not personally cooked with the mild level, but it will decrease the level of spice from my own rating.

Let me know how it turns out if you do attempt this recipe. Take your pick to follow the directions or not, haha. In the end, they result to this yummy bowl.

I’m really excited about this series and I hope some of you are as well!

11 thoughts on “Food with My Dude #1: One Pan Orecchiette Pasta.

  1. HAHAHA YOUR TITLE IS SO CUTE! Omg I really never ever follow a recipe religiously, oops. I actually think its better to cook the onions first so the flavor comes out before mixing the sausage in! Mmm it looks so good but instead of broth I would have preferred good ol tomato sauce hehe! 😁

    Liked by 1 person

    1. Thank you so much!! You know, I’ve never considered making it a tomato based dish… that sounds like it would be just as good! I do enjoy having sausage in my pasta instead, so I may have to experiment with that! Thanks for stopping by! 😊

      Liked by 1 person

  2. Ooh I love the idea of this series! I’m always looking for new recipes to try, especially those that only have a few ingredients so they aren’t too expensive. This looks like such a tasty dish! I also like that you stray from the recipe. I do that too. 😉 If it’s a new recipe, I *usually* make it by the book, not always though — but if it’s one I’ve made before, if I can think of an easier or better way, I’m definitely doing it and using the recipe as a general guide lol! 😉 That’s too funny that Stephen even uses a timer for stirring! Thank you for sharing!!


    1. Thank you!! I’m always curious about the cooking process from all these recipes online, so I’ll share my rookie ways! I get intimidated with recipes that call for like 20 items, but I’m up for them every now and then! I figure that it’ll taste the same even if I go a tad bit in another direction, haha.

      Sounds like we think alike! 😜 I found that it’s so much easier for me to cook the meal this way. Thank you for reading and stopping by to read, I would love to hear your feedback if you ever make it!

      Liked by 1 person

      1. Recipes with like 20 ingredients are intimidating! Sometimes I’ll feel in the mood for it, but it’s a little harder with being on a budget and also looking for something quicker on weeknights, lol. Thanks again for sharing!


  3. Oh my gosh, love the title of this new series! I am so excited to see it weekly from you! 🙂 I am just like Stephen, lol super by the book when cooking but my food NEVER tastes good. Boyfriend wings it & does his own stuff with a little guidance from the recipe here & there & it usually tastes wonderful!

    Orecchiette pasta is so cute. Love how you called ’em little hats, hehe. ♡


    1. Thank you so much, Hunida! I’m super excited about this series to show off my rookie cooking skills, haha. That’s so funny, it would be a miracle if I followed the directions!

      It kills Stephen to stray just a teensy bit and he won’t let me on some dishes. Everything that your boyfriend cooks looks awesome, maybe we’re on the right track with following our own directions 😝. Haha, they’ve got such a cute shape to them!

      Liked by 1 person

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