One Pan Orecchiette Pasta - Review by Eve Orr
I've made this a few times and it has turned out great every time. I buy spicy Italian sausage from our local butcher and it makes a huge difference vs grocery store Italian sausage. The first time I cooked this I couldn't find orecchiette pasta so I used gnocchi pasta (it wasn't traditional gnocchi) and that was good too! Cooking the pasta in chicken broth adds a really nice richness that I have now duplicated in other recipes. If I have it I stir in a 1/4 cup or less of heavy cream at the end and I like it that way also. If you don't have arugula use fresh basil leaves!! Leftovers are GREAT!! Thank you Chef John.