Go Back

Rustic Sausage & Sun-Dried Tomato Orzo

A creamy, one-pan 30-minute pasta dish featuring savory Italian sausage, flavorful sun-dried tomatoes, and orzo cooked in a rich, cheesy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 680

Ingredients
  

Main Ingredients
  • 1 tbsp olive oil optional, only if sausage is lean
  • 1 lb Italian sausage casings removed
  • 1 medium yellow onion finely diced
  • 3-4 cloves garlic minced
  • 1 cup sun-dried tomatoes in oil drained (reserve 2 tbsp oil), chopped
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes adjust to taste
  • 0.5 cup grated Parmesan cheese plus more for serving
  • 0.5 cup heavy cream or half-and-half
  • 3 cups fresh baby spinach
  • 0.25 cup fresh basil or parsley chopped, for garnish
  • Salt and black pepper to taste

Equipment

  • Large deep skillet or Dutch oven
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Chef's knife and cutting board

Method
 

  1. In a large, deep skillet over medium-high heat, add optional oil. Add sausage, breaking it up. Cook 5-7 min until browned. Do not drain.
  2. Reduce heat to medium. Add onion and cook 3-4 min until soft. Add garlic and cook 30 sec until fragrant.
  3. Add chopped sun-dried tomatoes and dry orzo. Add the 2 tbsp reserved sun-dried tomato oil. Stir for 2-3 min to toast orzo lightly.
  4. Pour in chicken broth, scraping up browned bits. Add Italian seasoning and red pepper flakes. Bring to a boil, then reduce to a simmer.
  5. Cover and simmer for 10-12 min, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
  6. Reduce heat to low. Stir in Parmesan and heavy cream until cheese melts and sauce is creamy.
  7. Add spinach in handfuls, stirring until wilted, about 1-2 min. Taste and season with salt and pepper.
  8. Remove from heat. Garnish with fresh herbs and extra Parmesan. Serve immediately.

Notes

For a lighter version, omit the heavy cream; the sauce will still be creamy from the orzo starch and Parmesan. Reheat leftovers with a splash of broth or water.