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One-Pan Italian Sausage and Orzo Pasta
Introduction
Looking for a quick, comforting, and flavorful dinner that doesn’t leave a mountain of dishes? This One-Pan Italian Sausage and Orzo Pasta delivers bold Italian flavors with minimal cleanup. It’s a cozy weeknight staple that’s easy to customize and perfect for feeding a crowd or just yourself (with leftovers!).
The History of Ingredients
Italian Sausage: A flavorful staple in Italian-American cooking, often made with a mix of pork, fennel seeds, garlic, and herbs. Sweet or spicy varieties offer versatility in taste.
Orzo Pasta: A rice-shaped pasta originating in Italy, orzo (meaning “barley” in Italian) is often used in soups and salads, but it’s perfect for creamy skillet dishes thanks to its quick cook time and silky texture.
Tomatoes, Garlic, and Onions: A classic trio in Mediterranean cuisine that provides depth and natural sweetness to the dish.
Parmesan Cheese: Aged and nutty, Parmesan adds the finishing touch and ties all the flavors together with its savory punch.
Ingredients Breakdown
- 1 lb Italian sausage (sweet or spicy, casings removed)
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 cup orzo pasta
- 2 ½ cups chicken broth
- 1 cup canned crushed tomatoes (or tomato sauce)
- ½ tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup spinach (optional, for added greens)
- ½ cup grated Parmesan cheese
- Fresh basil or parsley (for garnish)
Step-by-Step Recipe
- Brown the Sausage
Heat a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned. Remove excess grease if needed. - Sauté the Aromatics
Add onions and cook until translucent, about 3–4 minutes. Stir in garlic and cook for 30 seconds until fragrant. - Add the Orzo & Liquids
Pour in the orzo, crushed tomatoes, chicken broth, oregano, and red pepper flakes. Stir well to combine. - Simmer
Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed. - Finish the Dish
Stir in spinach until wilted (if using). Remove from heat, then mix in Parmesan cheese until creamy. Taste and adjust seasoning. - Serve
Garnish with fresh basil or parsley and serve hot.
Tips for the Perfect Dish
- Stir occasionally while simmering to prevent sticking.
- If it gets too thick before the orzo is cooked, add a splash more broth.
- Use freshly grated Parmesan for the best flavor and texture.
- Want a creamier finish? Add a splash of heavy cream at the end.
Variations and Customizations
- Protein Swap: Try ground turkey, chicken, or plant-based sausage.
- Veggie Boost: Add bell peppers, zucchini, or mushrooms.
- Cheesy Twist: Mix in mozzarella or fontina for extra creaminess.
- Make it Spicier: Use hot Italian sausage and extra chili flakes.
Health Considerations and Nutritional Value
This dish balances protein, carbs, and fats in a single serving:
- High-protein from sausage and cheese
- Iron and fiber from spinach and tomatoes
- Calories: Roughly 450–550 per serving (varies by sausage and cheese)
- To lighten it up: Use turkey sausage, reduced-fat cheese, and up the veggies.
FAQ
Q: Can I make this ahead of time?
Yes! It reheats well. Add a splash of broth when reheating to keep it creamy.
Q: Can I make it vegetarian?
Absolutely. Use plant-based sausage and veggie broth.
Q: What if I don’t have orzo?
Small pasta shapes like ditalini or pearl couscous work, but cooking time may vary.
Q: Can I freeze it?
Yes, though the texture of the orzo may soften. Best eaten fresh or within 2–3 days refrigerated.
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One-Pan Italian Sausage and Orzo Pasta
Ingredients
- 1 tbsp Olive oil
- 450 g Sausage
- 4 Garlic cloves Peeled and crushed
- 1 Red onion Peeled and finely chopped
- 2 Red peppers Deseeded and cut into 1cm pieces
- 400 g Tinned chopped tomatoes x1 can
- 2 tbsp Tomato purée
- 2 tsp Dried oregano
- Pinch of chilli flakes
- 650 ml Hot vegetable stock Made from a cube is fine
- 250 g Dried orzo
- 100 g Cream cheese
- 50 g Parmesan Grated
- 15 g Fresh basil leaves Shredded
- Sea salt and freshly ground black pepper
Instructions
- Heat the oil in your sauté pan over a high heat.
- Remove the sausages from their skins and plop into the pan in small chunks, (the easiest way to do this is slice through the skin lengthways and squish out the sausage meat). Turn up the heat and let everything fry for 5 minutes until the sausage chunks are golden .
- Add the garlic, onion and peppers and cook for 5 minutes until the onion is softened.
- Add the tomatoes, tomato puree, oregano, chilli flakes, stock and orzo, put the lid on and cook for 10-15 minutes, or until the orzo is cooked through, stirring occasionally. (If the mixture becomes too dry before the orzo is cooked, add a splash of water.)
- Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.