- Heat olive oil in a large pan over medium heat. Add diced onions and garlic. Cook until the onions soften, about 5 minutes.
- Add chicken broth to the pan. Bring to a boil over high heat and then reduce to medium heat. Stir in orecchiette pasta. Add more broth if necessary until the orecchiette is mostly submerged. Let simmer until the orecchiette is tender and the pan is dry, about 15 minutes, stirring occasionally. If the orecchiette hasn’t finished cooking but the pan is dry, add more broth. Add salt to taste, if necessary.
- Reduce heat to medium-low. Stir in arugula and sliced sausage, cooking until the arugula wilts and the sausage is hot. Serve in bowls and top with asiago cheese.
NOTES & TIPS
This recipe is easy to make, doesn’t require much kitchen equipment as a one-pot recipe, and is budget friendly.