Spicy Italian Sausage Orzo
A comforting and flavorful dish that combines spicy Italian sausage with creamy orzo pasta, making it a perfect weeknight dinner for the whole family.
Ingredients
Main Ingredients
- 1 lb Spicy Italian Sausage You can use mild sausage if you prefer less heat.
- 1 cup Orzo Pasta A fun, rice-shaped pasta that absorbs the sauce beautifully.
- 1 medium Onion, chopped Yellow or white works well.
- 3 cloves Garlic, minced Fresh garlic brings depth; feel free to toss in roasted garlic for a sweeter flavor.
- 1 can (14 oz) Diced Tomatoes Fire-roasted tomatoes add extra flavor.
- 2 cups Chicken or Vegetable Broth Homemade stock is great, but low-sodium store-bought works, too.
- 1 cup Heavy Cream or Greek Yogurt Greek yogurt offers a lighter, tangy option.
- 1 tsp Italian Seasoning A blend of dried herbs that brings that authentic Italian flavor.
- to taste Salt and Pepper Essential for balancing flavors.
- to taste Fresh Parsley, chopped (optional) Basil would also be a wonderful choice.
Instructions
Cooking Instructions
- In a large skillet over medium heat, add the spicy Italian sausage, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes.
- Once the sausage is nicely browned, add the chopped onion and red bell pepper. Sauté for 3-4 minutes until softened.
- Add the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute, stirring frequently, until fragrant.
- Pour in the diced tomatoes and broth, stirring to combine. Bring to a simmer.
- Add the orzo pasta to the skillet. Stir well, cover, and let it simmer for about 10-12 minutes until the orzo is al dente.
- Once the orzo is cooked, reduce the heat to low and stir in the heavy cream or Greek yogurt until combined.
- Remove from heat, sprinkle with fresh parsley, and serve with crusty bread or a simple side salad.
Notes
Leftover Spicy Italian Sausage Orzo can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months.