Description
This Italian Sausage Orzo recipe is a creamy, comforting one-pan meal featuring tender orzo pasta simmered with savory Italian sausage, aromatic garlic, and onion. Enriched with heavy cream and Parmesan cheese, it’s flavored with Italian seasoning and a touch of red pepper flakes for optional heat. Baby spinach adds a fresh green touch, making this dish perfect for a quick, hearty dinner.
Ingredients
Scale
Italian Sausage Orzo
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 cup baby spinach (optional, for extra greens)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Optional Garnishes
- Fresh parsley, chopped
- Extra Parmesan cheese
- Cracked black pepper
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the sausage and aromatics.
- Cook the sausage: Add the Italian sausage to the skillet and break it apart with a spoon for even cooking.
- Brown the sausage: Cook the sausage for 5–7 minutes until browned and fully cooked. Drain excess grease if necessary to keep the dish from being too oily.
- Sauté the onion: Add the finely chopped onion and cook for about 2 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for another 30 seconds until fragrant to release its aroma.
- Coat the orzo: Add the orzo pasta to the skillet, stirring to coat it in the sausage mixture and aromatics.
- Add chicken broth: Pour in the chicken broth, ensuring the orzo is fully submerged for even cooking.
- Simmer the orzo: Bring the mixture to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally until the orzo is tender and most liquid is absorbed.
- Add cream: Lower the heat to medium-low and pour in the heavy cream, stirring well to combine.
- Season and thicken sauce: Stir in Parmesan cheese, Italian seasoning, and red pepper flakes if using. Cook for 2 more minutes until the sauce thickens slightly.
- Wilt spinach: Stir in baby spinach and cook for 1 minute until it wilts, adding a fresh green element.
- Adjust seasoning: Taste the dish and add salt and black pepper as needed for flavor balance.
- Garnish and serve: Remove from heat and garnish with fresh parsley, extra Parmesan cheese, and cracked black pepper. Serve warm for a delicious creamy orzo meal.
Notes
- Use mild or spicy Italian sausage depending on your heat preference.
- Removing excess grease after browning the sausage prevents the dish from becoming too oily.
- Baby spinach is optional but adds nice color and nutrients.
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If you prefer a thicker sauce, cook a minute longer after adding cream and cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.