This Italian sausage orzo is the perfect combination of comfort and flavor: a one-pan meal that’s hearty, creamy, and full of Italian flair. With just a few simple ingredients, you’ll have a flavorful pasta dish that tastes like it came straight from a trattoria! Tender orzo pasta simmers with savory sausage, tomatoes, and a touch of cheese for a dish that’s both easy and satisfying. Pair it with a crisp green salad for a complete, comforting meal that’s ready in 15 minutes.
Orzo, known in Italy as risoni, is pasta shaped to resemble large grains of rice. It is pretty versatile because it can be eaten cold or warm and it can be used in several ways. For example, it works great in salads, can be added to soups to make them hearty, and is a wonderful alternative to rice when making risotto. Plus, it can be cooked like pasta (boiling it in water and draining it afterwards), or like rice (with a 2:1 water-orzo ratio simmering while covered until the water is absorbed).
Italian sausage orzo is easy to make and requires little preparation. Our recipe can be made in a single pan, and it relies on cooking the orzo in a way similar to rice. If your prefer, you can cook the orzo separately (like pasta) and then simply add it to the pan with the other ingredients. This is perfectly fine and will make the recipe even easier; just keep in mind that your dish won’t have the added flavor from the chicken or vegetable broth.
Using cream is not strictly necessary for this recipe, so it’s up to you if and how much to use. If you wish to skip it, that’s fine; the fats and oils in the sausage, sun-dried tomatoes and Parmesan should be enough to give richness to the dish. And, if you wish to make your Italian sausage orzo even more tasty and decadent, you can use heavy cream.
Ingredients
- 8 oz Italian sausage
- 2 garlic cloves
- 1 cup orzo (uncooked)
- 1/2 cup sun-dried tomatoes (in oil)
- 2 cups chicken or vegetable broth
- 3 oz fresh baby spinach
- 1 tbsp olive oil
- 1/4 cup light cream
- 1/4 cup grated Parmesan
- Salt
Instructions
- Remove the casing from the italian sausage and chop the garlic and sun-dried tomatoes. Rinse and drain the baby spinach (if needed).
- Heat the olive oil in a large pan set to medium-high heat. Add the sausage, break it into crumbles, and fry it for 5 minutes until browned.
- Add the chopped garlic and sun-dried tomatoes and fry for 30 seconds. Then add the orzo and fry for 3 minutes stirring occasionally until it is lightly toasted.
- Add the chicken or vegetable stock and bring to a simmer. Reduce to low heat, cover with a lid, and let the orzo cook for 8-10 minutes until the broth is absorbed, stirring occasionally.
- Once the orzo is ready, stir in the cream and baby spinach, cover again, and cook for 2-3 minutes until the spinach is wilted. Taste for salt and adjust if needed.
- Done! Serve immediately and garnish with grated Parmesan.
Notes
- The recipe is for 4 servings.
- Prep time: 10 minutes.
- Cooking time: 15 minutes.
Similar recipes
If you like the Italian sausage orzo, you may also like the following recipes:
- Tortellini and Italian sausage soup
- Mezzelune with forest mushrooms
- Mushroom tortellini
- Gnocchi alla Sorrentina
- Chicken and chorizo pasta bake
Italian sausage orzo
Ingredients
- 8 oz Italian sausage
- 2 garlic cloves
- 1 cup orzo uncooked
- ½ cup sun-dried tomatoes in oil
- 2 cups chicken or vegetable stock
- 3 oz baby spinach
- 1 tbsp olive oil
- ¼ cup light cream
- ¼ cup grated Parmesan
- salt
Instructions
- Remove the casing from the italian sausage and chop the garlic and sun-dried tomatoes. Rinse and drain the baby spinach (if needed).
- Heat the olive oil in a large pan set to medium-high heat. Add the sausage, break it into crumbles, and fry it for 5 minutes until browned.
- Add the chopped garlic and sun-dried tomatoes and fry for 30 seconds. Then add the orzo and fry for 3 minutes stirring occasionally until it is lightly toasted.
- Add the chicken or vegetable stock and bring to a simmer. Reduce to low heat, cover with a lid, and let the orzo cook for 8-10 minutes until the broth is absorbed, stirring occasionally.
- Once the orzo is ready, stir in the cream and baby spinach, cover again, and cook for 2-3 minutes until the spinach is wilted. Taste for salt and adjust if needed.
- Done! Serve immediately and garnish with grated Parmesan.