One Pot Spicy Italian Sausage Orzo
Creamy one-pot orzo with spicy Italian chicken sausage, sun-dried tomatoes, spinach, and two cheeses. Toasting the orzo creates a rich, risotto-like texture, and everything cooks together in one pot for easy cleanup.
Servings: 3
Equipment
- Dutch Oven or large pot
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 12 ounces Fully-Cooked Spicy Italian Chicken Sausage sliced into ¼-inch rounds
- ½ teaspoon Onion Powder
- ½ teaspoon Red Pepper Flakes adjust to taste
- 4 cloves Garlic minced
- 1 cup Orzo Pasta uncooked
- ¼ cup Dry White Wine such as Sauvignon Blanc or Pinot Grigio
- 2 cups Chicken Broth preferably low-sodium
- 1 cup Heavy Cream
- 4 ounces Oil-Packed Sun-Dried Tomatoes drained and sliced if needed
- ½ teaspoon Italian Seasoning
- 3 ounces Baby Spinach
- ¼ cup Parmesan Cheese grated (plus more for serving)
- ¼ cup Asiago Cheese grated (plus more for serving)
- Kosher Salt & Black Pepper to taste
Instructions
- Brown the sausage: Heat the olive oil in a Dutch oven or large pot over medium heat. Add the sliced chicken sausage and cook for about 5 minutes, stirring occasionally, until browned on both sides.
- Toast the orzo: Stir in the onion powder, red pepper flakes, garlic, and orzo. Cook for 1 to 2 minutes, stirring frequently, until the garlic is fragrant and the orzo is lightly toasted.
- Simmer: Pour in the white wine, scraping up any browned bits. Stir in the chicken broth, heavy cream, sun-dried tomatoes, Italian seasoning, kosher salt, and black pepper. Bring to a gentle simmer and cook for 10 to 15 minutes, stirring occasionally, until the orzo is tender. Add another splash of broth if needed before the orzo is fully cooked.
- Finish the orzo: Remove from the heat. Stir in the spinach, Parmesan, and Asiago until the cheeses are melted and the spinach has wilted. Cover for 1 to 2 minutes if needed to help the spinach wilt.
- Serve: Divide among bowls and top with additional cheese if desired.
Video
Notes
- Use low-sodium broth: Low-sodium chicken broth gives you better control over the seasoning. If you're using regular broth, wait until the end to taste before adding additional kosher salt.
- Choose oil-packed sun-dried tomatoes: Drain the tomatoes well before chopping. If they're not pre-sliced, cut them into bite-size pieces so they're evenly distributed throughout the orzo.
- Use your favorite sausage: I usually make this with fully cooked spicy Italian chicken sausage, but fully cooked spicy or sweet Italian sausage works just as well. If using raw Italian sausage, cook it first, then slice or crumble it into the orzo.
- No white wine? Substitute an equal amount of chicken broth with a squeeze of fresh lemon juice added at the end for a little brightness.
- Heavy cream substitute: Half-and-half works for a lighter sauce, though it won't be quite as rich and creamy. I don't recommend regular milk since the sauce won't have the same texture.
- Use one cheese if needed: Parmesan and Asiago create extra flavor, but you can use all Parmesan if that's what you have on hand.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb liquid as it sits, so add a splash of chicken broth when reheating to loosen the sauce.
Nutrition
Calories: 899kcal | Carbohydrates: 60g | Protein: 38g | Fat: 58g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 183mg | Sodium: 1641mg | Potassium: 1139mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4953IU | Vitamin C: 50mg | Calcium: 304mg | Iron: 4mg
