One-Pot Creamy Italian Sausage Orzo

by 30MinuteMeals
Prep: 10m
Cook: 20m
pork
One-Pot Creamy Italian Sausage Orzo - Image

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Ingredients
Servings:6
16ozmild Italian sausage
1/2mediumyellow onion
4clovesgarlic
1/2tspcrushed red pepper flakes
1cuporzo pasta
2cupschicken broth
1cupheavy cream
1/2cupparmesan cheese
2cupsbaby spinach
to tastesalt
to tasteblack pepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Brown the sausage

    Squeeze the sausage out of its casings into a Dutch oven or wide soup pot. Over medium-high heat, break it up with a wooden spoon and cook 5 minutes until it starts to brown. You want real color and some fond on the bottom of the pot.

  1. 2

    Add the onion

    Chop the half onion while the sausage browns and stir it in. Cook another 5 minutes, stirring occasionally, until the onion is soft and the sausage is well browned.

  2. 3

    Toast the orzo

    Mince the garlic. Stir in the garlic, red pepper flakes, and dry orzo and cook for 30 seconds — just enough to toast the orzo and bloom the garlic. Don't let the garlic burn.

  3. 4

    Simmer with broth and cream

    Pour in the chicken broth and heavy cream. Bring to a gentle bubble, then drop the heat to medium or medium-low. Cook uncovered for 10 minutes, stirring fairly often so the orzo doesn't stick to the bottom. You want a steady simmer, not a hard boil.

  4. 5

    Finish off the heat

    Grate the parmesan. Pull the pot off the burner and stir in the parmesan and spinach. Cover for 3 to 5 minutes — the spinach will wilt and the orzo will absorb the rest of the liquid. Season with salt and pepper to taste and serve immediately.

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One-Pot Creamy Italian Sausage Orzo

Created by: 30MinuteMeals

Prep Time: 10m
Cook Time: 20m
Servings: 6

Ingredients

  • 16 oz mild Italian sausage
  • 1/2 medium yellow onion
  • 4 cloves garlic
  • 1/2 tsp crushed red pepper flakes
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 cups baby spinach
  • to taste salt
  • to taste black pepper

Instructions

  1. Brown the sausageSqueeze the sausage out of its casings into a Dutch oven or wide soup pot. Over medium-high heat, break it up with a wooden spoon and cook 5 minutes until it starts to brown. You want real color and some fond on the bottom of the pot.
  2. Add the onionChop the half onion while the sausage browns and stir it in. Cook another 5 minutes, stirring occasionally, until the onion is soft and the sausage is well browned.
  3. Toast the orzoMince the garlic. Stir in the garlic, red pepper flakes, and dry orzo and cook for 30 seconds — just enough to toast the orzo and bloom the garlic. Don't let the garlic burn.
  4. Simmer with broth and creamPour in the chicken broth and heavy cream. Bring to a gentle bubble, then drop the heat to medium or medium-low. Cook uncovered for 10 minutes, stirring fairly often so the orzo doesn't stick to the bottom. You want a steady simmer, not a hard boil.
  5. Finish off the heatGrate the parmesan. Pull the pot off the burner and stir in the parmesan and spinach. Cover for 3 to 5 minutes — the spinach will wilt and the orzo will absorb the rest of the liquid. Season with salt and pepper to taste and serve immediately.

Notes & Tips

One pot, 30 minutes, no separate sauce. The orzo cooks straight in the broth and cream, so you get the creamy sauce for free — that's the whole trick here. Don't skimp on browning the sausage. Hard sear, real color, fond on the bottom of the pot. That's where the flavor lives. Toast the orzo with the garlic for 30 seconds before the liquid goes in. It picks up a nutty edge that makes a noticeable difference. Stir often once the liquid is in. Orzo will weld itself to the bottom of the pan the second you walk away. Medium-low heat, gentle bubble — not a rolling boil. Pull it off the heat before adding the parmesan. Residual heat melts it cleanly. Add it while it's still ripping hot and it'll get grainy. If it's too thick when you serve it, splash in a little broth. If it's too thin, give it another five minutes off the heat. Orzo keeps drinking liquid as it sits. Mild Italian sausage is the default. Hot Italian if you want heat — skip the pepper flakes in that case. Chicken sausage works but it's leaner, so add a drizzle of olive oil at the start.