Orecchiette pasta has everything you need in pasta—it’s hearty, simple, and delicious. Let’s cook it together and add it to your weekly menu! Save This Recipe! Enter your email and I'll send it straight to your inbox. Plus you'll get new recipes from me every week! By submitting this form, you consent to receive emails from Happy Healthy Mama.
I love orecchiette because it’s one of my favorite pasta shapes, and my family goes crazy for its chewy texture. It comes from Southern Italy, and this dish brings comforting flavors that feel homey and satisfying. I have a vegetarian orecchiette pasta recipe that we love, too, but wanted to make a pasta dish with more protein this time.
I keep this version simple, so you don’t spend a long time in the kitchen—there’s almost no prep to this recipe and the cook time is fast. My family devours this pasta in minutes, and if you want to make this delight for yours, keep reading!
Why You’ll Love This Pasta That Looks Like Small Ears
I enjoy pastas with simple yet distinct taste profiles, and this one ticks both the points. The following few reasons make orecchiette pasta an absolute delight:
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Quick to Prepare: Orecchiette doesn’t take a long time to cook. A large pot of salted water brings it to just the right tenderness, so I can have dinner on the table fast.
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Healthy and Satisfying: Instead of bitter greens, I use mild baby spinach for extra nutrients. Chopping baby spinach and adding it to pasta is one of my favorite ways to get everyone eating more dark leafy greens.
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Flavorful Pairings: Pesto is an easy way to bring so much flavor to this dish. Paired with the salted pasta water, it works nicely to build a delicious sauce that clings to every piece.
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Adaptable Toppings: You can try different toppings—like a sprinkle of pecorino romano or pungent Italian cheese to complete the dish. Want some heat? Sprinkle with crushed red pepper flakes.
Ingredients Needed to Make this Delicious Sausage Pasta
Let me show you the few simple ingredients you need to make this weeknight dinner. Orecchiette pasta sprinkled with parmigiano reggiano is our favorite. Here’s what you’ll need to make this type of pasta for a delicious dinner:
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Orecchiette pasta: I pick a store-bought box that cooks quickly and holds sauce well. Everyone loves homemade pastas, and someday I’d love to try homemade orecchiette pasta, but this dinner is all about convenience.
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Extra virgin olive oil or avocado oil: To cook chicken sausage links and give them that perfect sear.
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Chicken sausage links, flavor of choice: I used roasted garlic with Asiago cheese, but a spicy Italian sausage would work well here, too.
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Baby spinach, roughly chopped: It wilts fast and adds bright color.
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Pesto: This green sauce brings a quick flavor. I use the highest quality store bought I can find for busy nights, but my homemade basil pesto recipe is fantastic if you have the time.
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Freshly shredded parmesan cheese: It melts smoothly on top and gives each bite a savory finish.
How to Make this Orecchiette Pasta Recipe
You can enjoy homemade orecchiette pasta with a few simple steps. Here are the step-by-step instructions for this orecchiette recipe. If you would like the printable version of these instructions, please scroll down to the recipe card.
- Place orecchiette pasta in large pot of water and add 1 tablespoon kosher salt. Bring to a boil and cook according to package instructions.
- Meanwhile, in a large skillet, heat the oil over medium heat. Place the sausage links in the pan and cook until seared on all sides, golden brown, and hot throughout. Remove from heat and allow to cool before slicing the sausage links.
- Reserve 1 cup of the pasta water before draining the pasta.
- Place the spinach in the same pot the pasta was in. Add the reserved pasta water and the cooked pasta and stir to combine and wilt the spinach.
- Stir in the pesto and sausage links. Taste and add salt and pepper, as needed.
- Serve with freshly shredded parmesan cheese. Enjoy!
Variations You Can Try With this Short Pasta
Pasta shaped as little ears excites my kids and delights my taste buds because of its chewy texture—so it’s always a win at home.
This shape got its name for resembling little ears, but it also ties back to the Apulia region of Italy with its proud heritage. I sometimes try a recipe the authentic way to honor that origin, but I also love mixing things up. Here are some practical swaps I do when I want fresh inspiration:
Change the Protein
You can chicken links for bulk sausage or sausage meat if you want a heartier feel. Also, adding caramelized onions gives a sweet twist that contrasts well with bitter greens like spinach or kale.
Play with Vegetables
Bitter broccoli rabe adds a nice edge when cooked properly. You must let the broccoli cook with a bit of salt and lemon juice before tossing it in, so the flavors soak in. Some people enjoy savory anchovies as well as they add a briny note that pairs with a strong sauce.
Try a Creamy Angle
You can even use a splash of heavy cream with tomato sauce as it can be a perfect match with chicken or seafood.
FAQs
Is it okay to freeze leftover pasta with sauce?
Yes, you can freeze leftover portions in airtight containers for up to a few weeks. Then thaw it in the fridge and warm it gently on the stove.
How do I keep baby spinach from overcooking?
Add spinach at the very end. A quick stir is enough to wilt it without turning it soggy or losing too many nutrients.
I hope you love this Orecchiette Pasta with Chicken Sausage recipe and it becomes a dinnertime staple for your family! If you try it (or any of my healthy recipes), please leave a comment and star rating–it’s so helpful! Share a photo of these on Instagram so I can see and I’d love to feature you.
Print
Super Easy Orecchiette Pasta with Chicken Sausage
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 pound orecchiette pasta
- 1 tablespoon extra virgin olive oil or avocado oil
- 8 chicken sausage links, flavor of choice (I used roasted garlic with Asiago cheese)
- 4 ounces baby spinach, roughly chopped
- 1/2 cup pesto (homemade or store bought)
- Salt and pepper
- Freshly shredded parmesan cheese
Instructions
- Place orecchiette pasta in large pot of water and add 1 tablespoon kosher salt. Bring to a boil and cook according to package instructions.
- Meanwhile, in a large skillet, heat the oil over medium heat. Place the sausage links in the
pan and cook until seared on all sides and hot throughout. Remove from heat and allow to cool before slicing the sausage links. - Reserve 1 cup of the pasta water before draining the pasta.
- Place the spinach in the same pot the pasta was in. Add the reserved pasta water and the cooked pasta and stir to combine and wilt the spinach.
- Stir in the pesto and sausage links. Taste and add salt and pepper, as needed.
- Serve with freshly shredded parmesan cheese. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25
- Category: dinner recipes
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 525
- Sugar: 2.5 grams
- Fat: 18.8 grams
- Saturated Fat: 3.4 grams
- Trans Fat: 0 grams
- Carbohydrates: 58.4 grams
- Protein: 27 grams
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