Incredibly DELICIOUS 30 Minute Italian Sausage Orzo | One Pan Dinners

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and vegan-friendly.

Chop 1/2 of an onion roughly, about half a cup.

Grate 3 garlic cloves.

Chop a big handful of baby spinach.

Grate 1/2 cup of Parmesan cheese.

Chop about 1/4 cup of sun-dried tomatoes.

Chop fresh parsley and basil for garnish.

In a large skillet over medium-high heat, add 1 pound of hot Italian sausage and cook for about 5 to 8 minutes until browned.

Add the chopped onions and grated garlic to the sausage, stir and cook until onions start to soften.

Add 1 tbsp of Italian seasoning and 1/2 teaspoon of red pepper flakes; stir and cook for a few minutes to bloom the spices.

De-glaze the pan with 1/4 cup of white wine, scraping up the brown bits until almost all the wine has cooked away.

Add 1 cup of orzo, 1/4 cup of chopped sun-dried tomatoes, 2 cups of chicken stock, and 1 cup of heavy cream; stir and bring to a boil.

Cover with a lid, lower the heat to a bare simmer, and cook for about 10 minutes or until the orzo is tender, stirring occasionally.

Remove the lid, turn off the heat, and add 1/2 cup of Parmesan cheese and the chopped spinach; stir until the spinach wilts.

Optional: sprinkle 1 cup of shredded Italian cheese blend on top and broil for a couple of minutes until melted and browned.

Serve with fresh herbs sprinkled on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens