{"id":23113,"date":"2021-05-11T07:53:10","date_gmt":"2021-05-11T11:53:10","guid":{"rendered":"https:\/\/www.bowlofdelicious.com\/?p=23113"},"modified":"2021-09-30T10:21:40","modified_gmt":"2021-09-30T14:21:40","slug":"one-pot-orecchiette","status":"publish","type":"post","link":"https:\/\/www.bowlofdelicious.com\/one-pot-orecchiette\/","title":{"rendered":"One Pot Orecchiette with Sausage and Broccolini"},"content":{"rendered":"\n

One Pot Orecchiette with Sausage and Broccolini<\/strong> (or broccoli, or broccoli rabe!) <\/em>is an easy recipe made in – you guessed it – only one pot, with very little clean-up and more hands-off time<\/strong> than other pasta recipes! The pasta is added dry and cooks directly in the pot with the sausage, garlic, and onions, boosting the flavor and creating a luxuriously thick sauce from the starches. You only need a few ingredients<\/strong> and 30 minutes<\/strong> for this fuss-free recipe the whole family will love<\/strong>!<\/p>\n\n\n\n

\"An<\/figure>\n\n\n\n

If you’ve never tried making a one-pot pasta recipe, there’s no time like the present. I’m telling you – unless you “like” doing dishes and multitasking like heck in the kitchen, you’re in for a real treat with this one pot orecchiette recipe!<\/p>\n\n\n\n

With one pot pasta recipes, dry pasta is added to the pot along with liquid (in this case chicken broth, but you can use water if you like)<\/em>. The starches from the pasta all stay in the pot, rather than get dumped from draining it out of water. These starches coat every bite and thicken the sauce better than any other method for making pasta.<\/p>\n\n\n\n

And while the pasta cooks, the flavor is boosted like crazy since it absorbs the flavors from everything else in the pot – in this case, Italian sausage, onions, garlic, and crushed red pepper (which is optional for a little kick).<\/em><\/p>\n\n\n\n

What is broccolini?<\/h2>\n\n\n\n

Broccolini<\/a> is a hybrid vegetable of broccoli and gai lan (also known as “Chinese Broccoli”). <\/em>It is a beautiful addition that’s added at the end so it cooks to bright green, crisp-tender perfection. I love it because it keeps its shape a bit more than broccoli (which can turn mushy more easily)<\/em>, the stems cook well, and it has a more mild taste than broccoli. But you can use regular old broccoli if you like (frozen or fresh!)<\/em> or even broccoli rabe for this one pot orecchiette recipe.<\/p>\n\n\n\n

\"A<\/figure>\n\n\n\n

Ingredients and Substitutions<\/h2>\n\n\n\n