Creamy Tomato Orzo with Sausage and Spinach
Ingredients
- 1 poundItalian sausage (bulk or from casings)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1½ cupsorzo pasta
- 1 28-ounce cancrushed tomatoes
- 2 cupschicken broth
- ½ cupheavy cream
- 3 cupsfresh spinach (packed)
- 1 tablespoonolive oil
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ½ teaspoondried oregano
- ½ cupparmesan cheese (finely grated)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Finely grate 0.5 cup parmesan cheese.
Method
- 01
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add sausage and cook, breaking it into bite-sized pieces as it browns, until no pink remains, about 6–8 minutes. Transfer to a plate.
- 02
Pour off all but 1 tablespoon of sausage fat. Add minced garlic and cook for 30 seconds until fragrant. Stir in diced onion and cook until softened, about 3–4 minutes.
- 03
Pour in crushed tomatoes (with juice), chicken broth, oregano, salt, and pepper. Stir well and bring to a simmer.
- 04
Add orzo directly to the pan (no need to cook separately). Stir often and simmer until orzo is tender and has absorbed most of the liquid, about 12–14 minutes.
- 05
Stir in heavy cream and return sausage to the pan. Add spinach in handfuls, stirring until wilted, about 2 minutes.
- 06
Remove from heat, stir in parmesan, taste, and adjust salt and pepper as needed. Serve hot.
Spice Tips
For warmth, add a pinch of red pepper flakes or 1/4 teaspoon smoked paprika when the tomatoes go in. For brightness, finish with fresh basil or a squeeze of lemon juice just before serving.
Reheat gently over low heat with a splash of broth if leftovers thicken. Swap spinach for arugula for a peppery finish, or use ground beef in place of sausage for a milder version.