One Pot Orecchiette Pasta with Italian Sausage and Chardonnay
One Pot Orecchiette Pasta with Italian Sausage and Chardonnay
Ingredients
- 1 pound Italian sausage
- 4 shallots, diced
- 1 head garlic, minced
- 1 1/2 cups Chardonnay
- 16 ounces orecchiette pasta
- 3 cups chicken stock
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1 handful fresh spinach
- 1 handful fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon Calabrian chilies, minced, optional
Instructions
- 1
In a large stock pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it into small pieces with a spoon, until it is browned and cooked through. This should take about 8-10 minutes.
⏱️ 10 min
- 2
Remove the cooked sausage from the pan using a slotted spoon, leaving any rendered fat in the pot. Set the sausage aside.
⏱️ 2 min
- 3
Add the diced shallots, optional minced Calabrian chilies, and minced garlic to the same pot. Cook, stirring occasionally, until the shallots are translucent, about 5-7 minutes.
⏱️ 7 min
- 4
Deglaze the pan by pouring in the 1 1/2 cups of Chardonnay. Scrape up any browned bits from the bottom of the pot. Allow the liquid to reduce by about half, which will take approximately 3-5 minutes.
⏱️ 5 min
- 5
Return the cooked Italian sausage to the pot.
⏱️ 1 min
- 6
Stir in the fresh thyme, 1 1/2 cups of heavy cream, and 3 cups of chicken stock. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 7
Add the 16 ounces of orecchiette pasta to the pot, ensuring it is mostly submerged in the liquid. Stir well.
⏱️ 1 min
- 8
Continue to cook, stirring frequently to prevent the pasta from sticking, until all the liquid is absorbed and the pasta is cooked al dente. This typically takes 12-15 minutes. If the liquid reduces too quickly before the pasta is fully cooked, add a little more chicken stock (1/4 to 1/2 cup at a time) as needed.
⏱️ 15 min
- 9
Once the pasta is cooked, remove the pot from the heat. Stir in the fresh spinach, chopped fresh basil, Italian seasoning, lemon juice, grated Parmesan cheese, and unsalted butter until the spinach wilts and the butter and cheese are melted and well combined.
⏱️ 3 min
- 10
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese if desired. Enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pot Orecchiette Pasta with Italian Sausage and Chardonnay
- 1 pound Italian sausage
- 4 shallots, diced
- 1 head garlic, minced
- 1 1/2 cups Chardonnay
- 16 ounces orecchiette pasta
- 3 cups chicken stock
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1 teaspoon Italian seasoning
- 1 1/2 cups heavy cream
- 1 handful fresh spinach
- 1 handful fresh basil, chopped
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon Calabrian chilies, minced, optional
Instructions
- 1
In a large stock pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it into small pieces with a spoon, until it is browned and cooked through. This should take about 8-10 minutes.
⏱️ 10 min - 2
Remove the cooked sausage from the pan using a slotted spoon, leaving any rendered fat in the pot. Set the sausage aside.
⏱️ 2 min - 3
Add the diced shallots, optional minced Calabrian chilies, and minced garlic to the same pot. Cook, stirring occasionally, until the shallots are translucent, about 5-7 minutes.
⏱️ 7 min - 4
Deglaze the pan by pouring in the 1 1/2 cups of Chardonnay. Scrape up any browned bits from the bottom of the pot. Allow the liquid to reduce by about half, which will take approximately 3-5 minutes.
⏱️ 5 min - 5
Return the cooked Italian sausage to the pot.
⏱️ 1 min - 6
Stir in the fresh thyme, 1 1/2 cups of heavy cream, and 3 cups of chicken stock. Bring the mixture to a gentle simmer.
⏱️ 3 min - 7
Add the 16 ounces of orecchiette pasta to the pot, ensuring it is mostly submerged in the liquid. Stir well.
⏱️ 1 min - 8
Continue to cook, stirring frequently to prevent the pasta from sticking, until all the liquid is absorbed and the pasta is cooked al dente. This typically takes 12-15 minutes. If the liquid reduces too quickly before the pasta is fully cooked, add a little more chicken stock (1/4 to 1/2 cup at a time) as needed.
⏱️ 15 min - 9
Once the pasta is cooked, remove the pot from the heat. Stir in the fresh spinach, chopped fresh basil, Italian seasoning, lemon juice, grated Parmesan cheese, and unsalted butter until the spinach wilts and the butter and cheese are melted and well combined.
⏱️ 3 min - 10
Taste and adjust seasoning as needed. Serve immediately, garnished with additional grated Parmesan cheese if desired. Enjoy!
⏱️ 2 min