One-Pot Sausage and Orzo

 

Article

• Prep Time 10 mins
• Cook Time 20 mins
• Total Time 30 mins
• Servings 4 to 6 servings

Ingredients

• 1 tablespoon extra-virgin olive oil
• 8 ounces hot or sweet Italian sausage, casings removed
• 3 cloves garlic, minced
• 1 1/4 cups orzo
• 2 1/2 cups low-sodium chicken broth
• 1/2 cup oil-packed sun-dried tomatoes, thinly sliced
• 1 (5-ounce) container baby spinach
• 1/4 cup heavy cream
• Salt, as needed, to taste
• 1/4 cup freshly grated Parmesan cheese

Method

1. Brown the sausage:
1. Heat the oil in a large skillet set over medium-high heat. Add the sausage and cook, stirring to break it into crumbles, until browned, 5 to 6 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
2. Toast the orzo:
1. Add the orzo and cook, stirring occasionally, until it’s lightly toasted, about 3 minutes.
3. Add the broth and tomatoes:
1. Stir in the chicken broth and sun-dried tomatoes and bring to a simmer. Turn the heat to low, cover with a lid, and cook, stirring occasionally, until the pasta is tender and evenly cooked, about 8 minutes.
4. Wilt the spinach:
1. Uncover the pan and stir in the spinach and cream. Cover and continue to cook until the spinach is just wilted, 2 to 3 minutes. Taste, adding salt if needed.
5. Serve:
1. Remove the pan from the heat and portion the pasta into bowls. Garnish with the Parmesan cheese and serve immediately.

 

   

Nutrition Facts

(per serving)

222

Calories

12g

Fat

19g

Carbs

12g

Protein