Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion with a pinch of salt. Cook until the onion softens and turns translucent, about 5 minutes.

Add spicy turkey sausage, breaking it apart with a wooden spoon as it cooks. Sauté until browned, about 5-7 minutes.

Deglaze the pan by pouring in 1 ½ cups chicken broth. Scrape up any browned bits stuck to the bottom for added flavor.

Stir in orecchiette pasta. Cook and stir the pasta in the broth, adding remaining broth gradually as it’s absorbed. This takes about 15 minutes.

Once pasta is tender and most liquid is gone, stir in arugula until wilted.

Ladle into bowls and sprinkle with grated Parmigiano-Reggiano. Serve immediately.