3 Tbsp Extra Virgin Olive Oil
1 medium onion diced
salt to taste
½ lb sweet sausage with basil, casings removed
2 cloves of garlic, minced
2 tsps of dry oregano
4 cups of chicken broth (more if adding more pasta)
1 ½ cups of orecchiette pasta, add more if you wish
1 cup of chopped arugula, you may add more
grated parmesan cheese
Heat the olive oil in a large skillet over medium heat. Cook the onion and garlic with a pinch of salt stirring until the onion is translucent, 4-5 minutes. Add the sausage and oregano and stir until the sausage is cooked, about another 5 minutes. Add
Add 2 cups of the chicken broth and bring to a boil, stirring frequently to loosen onion and sausage from the bottom of the pan. Add the pasta, (keeping in mind that if you add more pasta you will need to add more chicken broth). When the broth has been just about absorbed by the pasta add the remaining broth. Cook until the pasta is cooked through and most of the broth has been absorbed. About 15 minutes.
Stir in the arugula and toss until it wilts.
Serve with grated parmesan cheese.