Description
A hearty and flavorful one-pot Spicy Italian Sausage Orzo combining spicy Italian sausage, creamy tomato sauce, and tender orzo pasta, finished with fresh basil and parmesan cheese for a comforting and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Sausage and Vegetables
- 16 ounces hot Italian sausage
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon dried oregano
Pasta and Sauce
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce
- 3/4 cup chicken broth
- 1 cup heavy/whipping cream
Finishing Touches
- 1/2 cup freshly grated parmesan cheese (plus more for serving)
- 1 handful fresh basil, torn or chopped
- Salt and pepper, to taste
Instructions
- Cook the sausage: Add the sausage meat to a soup pot or Dutch oven over medium-high heat. Cook for about 5 minutes, breaking up the sausage with a spoon as it cooks until browned.
- Sauté onions: Stir in the chopped onions and continue cooking for another 5 minutes, until the sausage is fully browned and the onions have softened.
- Add aromatics and orzo: Stir in the minced garlic, dried oregano, and uncooked orzo pasta. Cook for about 1 minute to toast the orzo lightly.
- Add liquids and simmer: Pour in the tomato sauce, chicken broth, and heavy cream. Bring to a gentle bubble, then reduce the heat to medium or medium-low and let it cook uncovered for 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and the sauce slightly thickens.
- Finish with cheese and basil: Remove the pot from heat. Stir in the grated parmesan cheese and fresh basil. Cover the pot and let it sit for 3-5 minutes to allow the sauce to thicken further. Season with salt and pepper to taste. Serve immediately, garnished with additional parmesan if desired.
Notes
- You can use mild Italian sausage if you prefer less heat.
- Use canned tomato sauce for consistency or substitute with crushed tomatoes for a chunkier texture.
- Stirring frequently during cooking helps prevent the orzo from sticking and ensures even cooking.
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Fresh basil enhances the flavor, but dried basil can be used in a pinch (add earlier during cooking).