One Pot Sausage And Orzo
- Cook Time: 30 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1.5 cups dry orzo pasta
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3.5 cups chicken broth (low sodium preferred)
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
- Step 1: Brown the Sausage: Heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into small crumbles with a wooden spoon, until it is browned and cooked through. If there is excessive grease, you can drain some off, but leave about a tablespoon for flavor.
- Step 2: Sauté Aromatics: Add the diced onion to the skillet with the sausage. Sauté for 3 to 4 minutes until the onion is translucent and soft. Add the minced garlic, dried oregano, and red pepper flakes (if using). Cook for another 60 seconds until the garlic is fragrant.
- Step 3: Toast the Orzo: Stir the dry orzo pasta into the meat and onion mixture. Let it cook for about 2 minutes, stirring frequently. Toasting the orzo slightly adds a wonderful nutty flavor and helps the pasta maintain a good texture during the simmering process.
- Step 4: Simmer the Pasta: Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 10 to 12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Step 5: Finish and Serve: Remove the lid and stir in the fresh baby spinach and grated Parmesan cheese. The heat from the pasta will wilt the spinach and melt the cheese into a creamy sauce. Taste and adjust seasoning with salt and pepper. Serve immediately while hot.
Find it online: https://www.yucolor.com/dinner/one-pot-sausage-and-orzo/