Senior chefs made this pasta dish in class this week. It’s creamy and satisfying while cooking up quickly in one pan, making for a great weeknight dinner. You can use any ground meat you like, or leave the meat out to use as a side dish or vegetarian entree. Substitute milk for the cream, use any short pasta you like or have on hand, and play around with adding veggies you enjoy. It’s such a versatile dish!

Serves 6

Orecchiette with Sausage
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  • 1 lb ground Italian sausage
  • 1 medium onion, diced
  • 1 tsp garlic, minced
  • 1 tsp salt
  • ½ tsp Italian seasoning
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 12 oz orecchiette pasta (or any short pasta)
  • 2 cups fresh spinach, chopped
  • ¼ cup parmesan cheese, grated (plus more or topping as needed)


  1. Heat a large skillet or pot over medium high heat. Whichever pan you use needs to have a tight fitting lid. Add sausage and onion. Cook until sausage is browned and onion has softened, about 4-5 minutes.
  2. Add garlic, salt, and Italian seasoning to the sausage. Cook for an additional 1-2 minutes.
  3. Add broth and scrape the bottom of the pan to loosen anything stuck. Then add the cream. Bring to a simmer over medium high heat.
  4. Add uncooked pasta, stir, cover, and reduce heat to medium low. Cook, stirring often, until pasta is al dente, about 10-15 minutes or you can check the back of the pasta package you are using.
  5. Stir in spinach and parmesan cheese. Serve with more parmesan and a sprinkle of black pepper if desired.