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One-Pan Italian Sausage and Orzo Pasta

One-Pan Italian Sausage and Orzo Pasta

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!).
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. Heat the oil in your sauté pan over a high heat.
  2. 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 .
  3. Add the garlic, onion and peppers and cook for 5 minutes until the onion is softened.
  4. 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.)
  5. Before serving, stir in the cream cheese, sprinkle over the parmesan and shredded basil.

Notes

Onions and garlic: I use pre-prepared, frozen as I am always looking for a shortcut!
 
Veggie sausages: You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well
 
Stock levels: If the mixture becomes too dry before the orzo or chicken is cooked, add an extra splash of water (a little at a time)
 
Cooking time: The cooking time for this can vary a lot depending on your pan, so always go by how well cooked your chicken and orzo are rather than by the clock
 
Pan: Use a NON-STICK pan for this. It will make your life so much easier
 
Fennel seeds optional: Add 1 tsp if you'd like a little extra flavour
 
Peeling the sausages: Cut the casing along the length of the sausage with a sharp knife and remove the meat from the skin