Description
This Spicy Italian Sausage Orzo is a creamy, hearty one-pot meal that combines spicy Italian sausage, tender orzo pasta, and a rich tomato-cream sauce, infused with garlic, oregano, and fresh basil. Perfect for a quick weeknight dinner, it's both comforting and full of bold flavors.
Ingredients
Meat
- 16 ounces hot Italian sausage (see note)
Vegetables & Herbs
- 1/2 medium onion, chopped
- 3-4 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1 handful fresh basil, torn or chopped
Pasta & Grains
- 1 cup uncooked orzo pasta
Liquids & Sauces
- 1 (14 ounce) can tomato sauce
- 3/4 cup chicken broth
- 1 cup heavy/whipping cream
Cheese
- 1/2 cup freshly grated Parmesan cheese (+ more for serving)
Seasonings
- Salt and pepper, to taste
Instructions
- Cook the sausage: Add the hot Italian sausage meat to a soup pot or Dutch oven over medium-high heat. Cook it for about 5 minutes, breaking it up with a spoon as it cooks to create crumbles.
- Sauté the onions: Stir in the chopped onions and continue cooking for another 5 minutes until the sausage is fully browned and the onions have softened and become translucent.
- Add garlic, oregano, and orzo: Stir in the minced garlic, dried oregano, and uncooked orzo pasta. Cook for about one minute to toast the orzo slightly.
- Combine liquids and simmer: Pour in the tomato sauce, chicken broth, and heavy cream. Stir to combine and bring the mixture to a gentle bubble. Reduce the heat to medium or medium-low and cook uncovered for 10 minutes, stirring fairly often to prevent the orzo from sticking to the bottom. The orzo should cook through and the sauce should thicken, but not reduce excessively.
- Finish with cheese and basil: Remove the pot from heat and stir in the freshly grated Parmesan cheese and torn basil leaves. Cover the pot and let it sit for 3-5 minutes to thicken further. Season with salt and pepper to taste.
- Serve: Serve the orzo hot with extra Parmesan cheese grated or shaved on top if desired.
Notes
- You can substitute mild Italian sausage if you prefer less heat.
- For a richer flavor, use homemade chicken broth if available.
- Be sure to stir frequently during cooking to prevent the orzo from sticking and burning.
- Leftovers reheat well and can be stored in the fridge for up to 3 days.
