One-Pot Sausage and Orzo
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces hot or sweet Italian 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
- 1 (5-ounce) container baby spinach
- 1/4 cup heavy cream
- Salt, as needed, to taste
- 1/4 cup freshly grated Parmesan cheese
Instructions
- 1
Brown the sausage - Heat the oil in a large skillet set over medium-high heat. Add the sausage and cook, stirring to break it into crumbles, until browned, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- 2
Toast the orzo - Add the orzo and cook, stirring occasionally, until it's lightly toasted, about 3 minutes.
- 3
Add the broth and tomatoes - Stir in the chicken broth and sun-dried tomatoes and bring to a simmer. Turn the heat to low, cover with a lid, and cook, stirring occasionally, until the pasta is tender and evenly cooked, about 8 minutes.
- 4
Wilt the spinach - Uncover the pan and stir in the spinach and cream. Cover and continue to cook until the spinach is just wilted, 2 to 3 minutes. Taste, adding salt if needed.
- 5
Serve - Remove the pan from the heat and portion the pasta into bowls. Garnish with the Parmesan cheese and serve immediately.
