This One-Pan Italian Sausage and Orzo it’s made with simple pantry ingredients that deliver great flavor. It comes together in just about 30 minutes from start to finish!
My kids aren’t super picky eaters, but I’m still always trying to think of ways to give them lean sources of protein and dark, leafy greens in a format I know they’ll love. That’s why this one-skillet is such a hit in our house. It’s packed with flavor-forward Italian chicken sausage and lots of fresh baby spinach, which I feel good about serving to them. Still, it’s super creamy and satisfying, thanks to a jar of marinara sauce, some heavy cream (or coconut milk), and lots of grated Parm. Possibly the best part is that it comes together completely in one skillet on the stove, which makes my life easier after a busy day. And these days, that seems to be almost all of them!
I can also attest that it makes incredible leftovers if you’re lucky enough to have some!
I like to make this dish with orzo, which is a type of pasta that almost resembles long grain white rice, but honestly it would be delicious with other small pastas like ditalini or annellini (also known as spaghetti-os). You can also substitute a different type of sausage if you want a different flavor profile. It’s endlessly adaptable and guaranteed to be delicious any way you make it.
Ingredients:
- Extra Virgin Olive Oil
- Italian Chicken Sausage
- Yellow Onion
- Red Bell Pepper
- Garlic cloves
- Orzo Pasta
- Dry White Wine
- Jarred Marinara Sauce
- Chicken Broth
- Garlic powder
- Paprika
- Italian spices
- Crushed Red Pepper Flakes
- Kosher salt
- Freshly Ground Black Pepper
- Heavy Cream
- Baby spinach
- Parmesan cheese
- Freshly squeezed lemon juice
- Fresh basil leaves
step by step:
first step: cook the sausage
Heat the oil in a large, deep skillet over medium heat. Add the sliced ​​chicken sausage and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the sausage to a plate and set aside.
second step: sauté the onions and peppers
If the skillet seems dry, add 1 more tablespoon of oil. Add the onions and red bell pepper and sauté until softened, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes. Add the garlic and cook just until fragrant, about a minute.
third step: roast the orzo
Stir in the orzo and toast for 1 to 2 minutes, stirring constantly. Pour in the white wine and simmer until reduced, about 2 minutes.
step four: add the spices and cook
Add the marinara, chicken broth, garlic powder, paprika, Italian seasoning, crushed red pepper flakes, salt and pepper. Stir to combine and bring to a gentle simmer (around medium-low heat). Cook uncovered, stirring occasionally, until the orzo is tender and the liquid has reduced to a thickened sauce, about 12 minutes.
step five: make it creamy
Add the heavy cream, spinach, Parmesan, and lemon juice and stir until the spinach is wilted and the Parmesan is well combined, 1 to 2 minutes. Taste and add more salt, if desired.
step six: add the basil and serve
Return the sausage to the skillet and stir until heated through. Remove from the heat, finish with fresh basil, and serve hot.
recipe fax:
Yes! You can swap the heavy cream for coconut milk and omit the grated Parmesan cheese. I promise it will still be delicious!
Of course! Just note that you may need to adjust the seasoning to taste as pork sausage is naturally fattier and more flavorful than chicken sausage.
Want a little more heat? Use spicy chicken or pork sausage!
I love Jovial Foods brown rice orzo, which makes this dish naturally gluten free!
The next time you are looking for an easy and comforting dinner recipe that the whole family will love, you should try this One-Pan Italian Sausage and Orzo. Leave a comment below once you make it and let me know what you think!
Looking for more one-skillet pasta recipes? try these!
Italian Crusts and One-Pot Cheese
Creamy Sausage Rigatoni with Saffron
One-pot Cajun chicken pasta
One-Pan Italian Sausage and Orzo
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Ingredients
- 1 a tablespoon extra virgin olive oil, and more if necessary
- 12 ounce Italian chicken sausage, sliced ​​into thin rounds
- 3/4 a glass finely chopped yellow onion (from about 1/2 medium onion)
- 1/2 a glass finely chopped red pepper (from about 1 red pepper)
- 3 garlic cloves, minced
- 1 a glass dry orzo pasta
- 1/2 a glass dry white wine
- 3/4 a glass marinara jar
- 2 cups chicken broth
- 1/2 a spoon garlic powder
- 1/2 a spoon paprika
- 1 a spoon Italian spices
- 1/4 a spoon crushed red pepper flakes, optional
- 1 a spoon kosher salt, plus more to taste
- 1/2 a spoon freshly ground black pepper
- 1/2 a glass heavy cream
- 2 cups roughly chopped baby spinach
- 1/2 a glass freshly grated Parmesan cheese
- 1 a tablespoon freshly squeezed lemon juice
- fresh basil leaves, chopped, for finishing
Instructions
-
Heat the oil in a large, deep skillet over medium heat. Add the sliced ​​chicken sausage and cook, turning occasionally, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the sausage to a plate and set aside.
-
If the skillet seems dry, add 1 more tablespoon of oil. Add the onions and red bell pepper and sauté until softened, scraping up any browned bits from the bottom of the pan, 2 to 3 minutes. Add the garlic and cook just until fragrant, about a minute.
-
Stir in the orzo and toast for 1 to 2 minutes, stirring constantly. Pour in the white wine and simmer until reduced, about 2 minutes.
-
Add the marinara, chicken broth, garlic powder, paprika, Italian seasoning, crushed red pepper flakes, salt and pepper. Stir to combine and bring to a gentle simmer (around medium-low heat). Cook uncovered, stirring occasionally, until the orzo is tender and the liquid has reduced to a thickened sauce, about 12 minutes.
-
Add the heavy cream (or coconut milk), spinach, Parmesan, and lemon juice and stir until the spinach is wilted and the Parmesan is well combined, 1 to 2 minutes. Taste and add more salt, if desired.
-
Return the sausage to the skillet and stir until heated through. Remove from the heat, finish with fresh basil, and serve hot.
Nutrition
Food Photography and Styling by Eat Love Eats.
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