Eatables: Orecchiette Pot Infused Pasta

Eatables: Orecchiette Pot Infused Pasta

Today, we've got a delicious infused pasta recipe for you that's sure to satisfy those munchies.

It's an Orecchiette Pasta with Spicy Italian Sausage and Arugula, infused with cannabis for that extra buzz.

Orecchiette pasta, also known as "little ears" in Italian, is a traditional pasta shape from the region of Puglia in Southern Italy.

The origins of orecchiette pasta date back to the 12th century when the town of Bari in Puglia was a major trading center. It's believed that Arab traders brought the technique of making pasta to the region, and over time, the locals developed their own unique pasta shapes, including orecchiette.
Orecchiette pasta has always been a staple food in the Puglia region, and it's typically served with simple, rustic sauces like tomato and basil, garlic and oil, or broccoli rabe. However, in recent years, it has become increasingly popular in other parts of Italy and around the world, and chefs are experimenting with new and creative ways to use this versatile pasta.
In this recipe, we're using orecchiette pasta in a delicious and hearty dish with spicy Italian sausage, arugula, and Parmigiano Reggiano cheese, all infused with cannabis broth for that extra kick. It's a perfect example of how orecchiette pasta can be used to create a flavorful and satisfying meal that's both traditional and modern.


  • 2 tbsp olive oil (infuse with Redecan’s 30:0 THC oil)
  • 2/3 cup diced onion
  • 500 g spicy Italian sausage (casing removed)
  • 3-3 1/2 cups chicken broth (low sodium) (infuse with Redecan’s 30:0 THC oil)
  • 1 1/4 cup Orecchiette Pasta (4.5 Oz)
  • 1 cup roughly chopped arugula
  • 1/4 cup finely grated Parmigiano Reggiano cheese
  • Redecan’s 30:0 THC oil (add to broth, cooking oil, and on top of dish)


  1. Heat up the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook, stirring, until it becomes translucent.
  2. Add the spicy Italian sausage (without the casing) and cook until it's nicely browned, about 5-7 minutes.
  3. Pour in 1 1/2 cups of chicken broth and bring it to a boil, stirring and scraping those delicious brown bits from the bottom of the skillet.
  4. Add the Orecchiette Pasta and cook, stirring frequently, until the liquid is absorbed. This should take about 10-15 minutes.
  5. Pour in another 1 1/2 cups of cannabis-infused chicken broth and continue cooking until the pasta is al dente and most of the broth is absorbed. If you need more liquid, feel free to add the remaining broth.
  6. Stir in the roughly chopped arugula until it wilts down.
  7. Plate up the pasta and sprinkle each serving with 2 tbsp of finely grated Parmigiano Reggiano cheese.
  8. Add you desired amount of cannabis oil.


For this recipe, we used Redecan’s 30:0 THC oil. Always remember to carefully dose based on your desired effects.
THC not your thing? try their CBD or CBG drops for the recipe instead.
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