Sausage Orzo is a cozy one-pan dinner made with savory Italian sausage, tender orzo, tomatoes, spinach, and Parmesan. The orzo cooks directly in a flavorful broth, creating a creamy, risotto-like texture while the browned sausage adds plenty of savory richness.
This easy stovetop meal comes together in about 35 minutes and uses one skillet from start to finish. A little lemon juice at the end brightens the rich sauce and keeps the dish balanced.
Recipe at a Glance
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Additional Time: 5 minutes
- Total Time: 40 minutes
- Yield: About 7 cups
- Servings: 6 servings
- Category: Main Dish
- Cuisine: Italian-American
- Cooking Method: Stovetop
- Difficulty: Easy
What Makes This Recipe Work
- Browning the sausage first develops savory flavor and leaves flavorful browned bits in the skillet.
- Orzo cooks directly in the broth so it absorbs the sausage, tomato, and garlic flavors as it becomes tender.
- Heavy cream and Parmesan create a creamy sauce without requiring a separate cheese sauce.
- Baby spinach wilts directly into the finished orzo , adding color and freshness with minimal extra work.
- Lemon juice balances the richness of the sausage, cream, and Parmesan.
Tools for This Recipe
- 12-inch deep skillet or large sauté pan
- Wooden spoon or heatproof spatula
- Measuring cups and spoons
- Fine grater for Parmesan
- Ladle or large serving spoon
Ingredient Notes
- ■ Italian sausage: Provides the main savory flavor; ground pork can be used as a substitute.
- ■ Orzo: Small rice-shaped pasta that gives the dish its creamy texture; small pearl couscous can work as a substitute.
- ■ Heavy cream: Adds a rich, silky texture; half-and-half can be used for a lighter sauce.
- ■ Baby spinach: Adds color and freshness; kale can be substituted but should be chopped finely.
- ■ Parmesan: Adds saltiness and umami; Pecorino Romano can be used for a sharper flavor.
Step-by-Step Method
- Brown the sausage. Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the Italian sausage and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through. Transfer the sausage to a plate, leaving the flavorful drippings in the skillet.
- Soften the onion. Reduce the heat to medium. Add the diced onion to the skillet and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
- Toast the orzo. Stir in the dry orzo and cook for 1–2 minutes, stirring frequently. The pasta should become lightly glossy and smell slightly nutty, but it should not brown deeply.
- Build the cooking liquid. Add the diced tomatoes with their juices, chicken broth, Italian seasoning, kosher salt, and black pepper. Stir well, scraping the bottom of the skillet to loosen any browned bits.
- Simmer the orzo. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring every few minutes so the orzo does not settle and stick to the bottom.
- Check the texture. The orzo should be tender with a creamy, slightly loose sauce. If the liquid is disappearing before the pasta is tender, add 1/4 cup (60 mL) of additional broth at a time and continue simmering. If the orzo is tender but the sauce is too loose, simmer for another 1–2 minutes.
- Return the sausage. Stir the browned sausage back into the skillet and cook for 1–2 minutes to heat it through.
- Make it creamy. Reduce the heat to low. Stir in the heavy cream and Parmesan until the cheese melts and the sauce becomes creamy. Do not bring the cream to a hard boil.
- Add the spinach. Stir in the baby spinach and cook for 1–2 minutes, just until wilted and evenly distributed. The mixture should remain creamy rather than dry.
- Brighten and rest. Remove the skillet from the heat and stir in the lemon juice. Taste and adjust the seasoning if needed. Let the sausage orzo rest for 5 minutes; the sauce will thicken slightly as it stands.
- Serve. Sprinkle with the optional fresh parsley and serve warm. If the orzo becomes thicker than desired while sitting, loosen it with a small splash of warm broth.
Make-Ahead and Storage Notes
- Store cooled sausage orzo in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it chills.
- Reheat gently on the stovetop or in the microwave, stirring in a splash of chicken broth or water to loosen the sauce.
- Freezing is possible, but the cream sauce and orzo may become slightly less smooth after thawing.
FAQ
Can I use spicy Italian sausage?
Yes. Hot Italian sausage works well and gives the dish a noticeable kick.
Can I make sausage orzo without heavy cream?
Yes. Half-and-half can replace the heavy cream, although the finished sauce will be lighter and slightly less rich.
Why is my orzo too thick?
Orzo continues absorbing liquid after cooking. Stir in a small amount of warm chicken broth until the sauce reaches a creamy, spoonable consistency.
Can I use another pasta instead of orzo?
Small pasta shapes can work, but the amount of broth and cooking time may need adjustment. Orzo is particularly well suited to this method because it cooks quickly and creates a naturally creamy texture.
Can I make sausage orzo ahead of time?
Yes, but the pasta will absorb more sauce as it sits. When reheating, add a splash of chicken broth or water to restore the creamy consistency.
Ingredients
Method
Method
- Heat the olive oil in a 12-inch deep skillet over medium-high heat. Add the Italian sausage and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon, until browned and cooked through. Transfer the sausage to a plate, leaving the flavorful drippings in the skillet.
- Reduce the heat to medium: Add the diced onion to the skillet and cook for 3–4 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds, just until fragrant.
- Stir in the dry orzo and cook for 1–2 minutes, stirring frequently. The pasta should become lightly glossy and smell slightly nutty, but it should not brown deeply.
- Add the diced tomatoes with their juices, chicken broth, Italian seasoning, kosher salt, and black pepper. Stir well, scraping the bottom of the skillet to loosen any browned bits.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring every few minutes so the orzo does not settle and stick to the bottom.
- The orzo should be tender with a creamy, slightly loose sauce. If the liquid is disappearing before the pasta is tender, add 1/4 cup (60 mL) of additional broth at a time and continue simmering. If the orzo is tender but the sauce is too loose, simmer for another 1–2 minutes.
- Stir the browned sausage back into the skillet and cook for 1–2 minutes to heat it through.
- Reduce the heat to low: Stir in the heavy cream and Parmesan until the cheese melts and the sauce becomes creamy. Do not bring the cream to a hard boil.
- Stir in the baby spinach and cook for 1–2 minutes, just until wilted and evenly distributed. The mixture should remain creamy rather than dry.
- Remove the skillet from the heat and stir in the lemon juice. Taste and adjust the seasoning if needed. Let the sausage orzo rest for 5 minutes; the sauce will thicken slightly as it stands.
- Sprinkle with the optional fresh parsley and serve warm. If the orzo becomes thicker than desired while sitting, loosen it with a small splash of warm broth.
