One-Pan Creamy Smoked Sausage Orzo
A comforting one-pan meal featuring creamy orzo, savory smoked sausage, and baby spinach, perfect for busy evenings.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces hot or sweet Italian beef sausage, casings removed
- 3 cloves garlic, minced
- 1 1/4 cups orzo
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup oil-packed sun-dried tomatoes, thinly sliced
- 5 ounces baby spinach
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
Instructions
Cooking
- Warm the olive oil in a large skillet over medium-high heat.
- Add the beef sausage and break it into smaller pieces as it cooks, allowing it to brown until the edges deepen in color.
- Stir in the garlic and let it warm in the pan until it becomes aromatic.
- Stir in the orzo and toast lightly until the grains turn slightly golden.
- Add the chicken broth and the sun-dried tomatoes, bring to a gentle simmer, lower the heat, and cover the pan.
- Stir occasionally as the orzo softens and absorbs the broth.
- Once the pasta is tender, lift the lid and stir in the spinach and heavy cream.
- Let the spinach wilt fully, then taste and adjust the salt if needed.
- Remove the skillet from heat and finish with Parmesan before serving.
Notes
For a fuller texture, consider adding a little extra cream at the end. You can substitute spinach with chopped kale for a sturdier green or use roasted red peppers in place of sun-dried tomatoes for a milder flavor. Using a smoked beef sausage adds a rustic touch.