One Pan Spicy Italian Sausage Orzo
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Seared spicy sausage, tender orzo, onion, sweet cherry tomatoes, spinach and fresh basil come together in a perfectly seasoned ricotta and Parmigiano Reggiano creamy cheese sauce in this One Pan Spicy Italian Sausage Orzo! Ready in 30 minutes, this flavor-packed dish is perfect for busy weeknights!
About This Recipe
Orzo has lately been one of my favorite pasta types to cook with. I used to first cook it and then add it to a sauce like in this Creamy Ricotta Pesto Pasta. But now I appreciate the convenience of adding it in easy one pan pasta dishes like this One Pot Spicy Italian Sausage Orzo!
This easy pasta dish features seared spicy Italian sausage, onion, garlic, orzo pasta, sweet cherry tomatoes, and baby spinach in an Italian seasoned spicy (optional, you can make it mild!) ricotta and Parmigiano Reggiano creamy cheese sauce! Finish off with fresh basil, this is a flavorful and comforting pasta dinner the whole family will love!
While I’ve made this dish spicy, check out the notes below on how to make this a milder dish for you and your family if you’re sensitive to spice.
I personally love that this easy Italian orzo dish is ready in just 30 minutes! It requires minimal effort for cooking, less cleanup since everything comes together in one pan, and is perfect for busy weeknights!
Table of contents
Why This Recipe Works
- Quick and easy. 30 minutes is all you need to make four filling servings!
- High protein. With sausage, pasta and a ricotta and Parmigiano Reggiano cheese sauce, you’ll be clocking in at 40 grams of protein per serving!
- Flavor packed. Simple seasonings, which you likely already have in your pantry, come together with tender orzo, spicy sausage, nutrient-packed veggies like spinach and cherry tomatoes to make the most delicious one pot pasta dinner!
- Meal prep and freezer friendly. It freezes beautifully for up to 3 months and can also be made ahead for a meal prep easy lunch or dinner during the week.
- Customizable. Use sweet or spicy Italian sausage and adjust the seasonings to tailor this dish to your spice level preference.
Ingredient Notes and Substitutes
- Spicy Italian Sausages: I used Fra’Mani spicy smoked Italian sausages. Their sausages not only have great flavor but are also made without artificial ingredients, added hormones and antibiotics. However, feel free to use any spicy or mild fully cooked smoked sausages you love.
- Veggies: Yellow onion for the base, baby spinach for greenery, and cherry tomatoes to add a hint of sweetness and acidity.
- Aromatics: Fresh garlic and red chilies for a kick of heat! I used Thai Bird’s Eye red chilies but any variety easily available to you can be used. A diced jalapeño would also work. You can remove the seeds for a milder flavor.
- Unsalted Butter: Or you can cook in olive oil or your preferred cooking oil.
- Orzo Pasta: This pasta resembles the shape of long grain rice. It cooks perfectly in the pan with broth without needing a separate pot. Use gluten-free orzo if needed or whole wheat orzo if preferred.
- Better Than Bouillon Roasted Chicken Base: I love using this broth base along with water to make an instant homemade chicken broth directly in the pan. It’s packed with great flavors and adds an extra oomph that store-bought stock cubes or broth in a carton don’t have! Plus, it’s great for when you want a small amount of broth and don’t want open up a large carton. In a pinch, you can add more salt and other herbs to season the dish. Or just use chicken stock or broth from a carton.
- Seasonings: Italian seasoning, kosher salt, black pepper, crushed red pepper flakes, ground cayenne pepper, smoked paprika (use hot or sweet), dried oregano and thyme pack in a ton of flavor!
- Cheeses: Full-fat ricotta cheese and Parmigiano Reggiano (or use parmesan) add a creaminess to the dish and savory, nutty flavors. Use freshly grated parmigiano Reggiano from a block as it melts more evenly.
- Fresh Basil: Adds a sweet herbaceous note. Or use chopped fresh parsley.
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One Pan Spicy Italian Sausage Orzo
Seared spicy sausage, tender orzo, onion, sweet cherry tomatoes, spinach and fresh basil come together in a perfectly seasoned ricotta and Parmigiano Reggiano creamy cheese sauce in this One Pan Spicy Italian Sausage Orzo! Ready in 30 minutes, this flavor-packed dish is perfect for busy weeknights!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Simmer
- Cuisine: American
Ingredients
- 4 links (12-12.7 ounces) / 340-360 grams Spicy Italian Sausages (I used Fra’Mani brand, use any type of your favorite sausages) – sliced into ½-inch thick coins
- ⅔ medium / 160 grams Yellow Onion (or use red onion or shallots) – finely chopped
- 4–5 cloves / 30 grams Garlic – minced
- 1–10 pieces / 3-30 grams fresh Red Chilies, to taste (optional – I used Thai Bird’s Eye red chilies but any variety can be used, omit for milder dish, note 1*) – finely chopped
- 10.6 ounces / 300 grams Cherry Tomatoes – halved
- ¼ cup /10 grams fresh Basil Leaves (or use fresh chopped parsley) – finely sliced into thin strips
- 4 cups / 132 grams Baby Spinach – washed if needed
- ¾ cup / 50 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan Cheese)
- 1 tablespoon / 14 grams Unsalted Butter
- 10.6 ounces / 300 grams Orzo Pasta (use gluten-free orzo if needed or whole wheat orzo if preferred)
- 4 teaspoons / 24 grams Better Than Bouillon Roasted Chicken Base (note 2)
- 3–⅓ cups (13.5 fluid ounces) / 800ml Water
- 1 tablespoon Italian Seasoning
- 1.5 teaspoons Kosher Salt, to taste (note 3)
- ½ teaspoon freshly cracked Black Pepper, to taste
- ½–1 teaspoon Crushed Red Pepper Flakes, to taste
- ⅛–¼ teaspoon ground Cayenne, to taste
- 1 teaspoon Smoked Paprika (hot or sweet)
- ½ teaspoon Dried Oregano
- ½ teaspoon Dried Thyme
- ⅔ cup / 168 grams Ricotta Cheese
- To Serve: Reserved basil and grated Parmigiano Reggiano Cheese
Instructions
Prep:
- Prepare the ingredients: Slice the sausages into ½-inch coins. Chop/slice the yellow onion, garlic, red chilies (if using), cherry tomatoes, and the basil as indicated in the ‘ingredients section). Wash the baby spinach if needed and not already washed. Grate the Parmigiano Reggiano cheese using a box grater.
Spicy Italian Sausage Orzo:
- Cook the sausage: Melt 1 tablespoon of unsalted butter in a large deep sauté pan or deep edged skillet over medium-high heat. Add the sausage and sear for a minute, then flip and sear the other side until browned.
- Sauté the veggies and aromatics: Add the yellow onion and sauté for a minute until translucent. Then add the garlic and chilies and sauté for 30 seconds until fragrant.
- Toast the orzo: Add the orzo pasta and sauté for 1-2 minutes, until lightly toasted.
- Add the cherry tomatoes: Add the cherry tomatoes and mix briefly to combine.
- Build the broth: Stir in the roasted chicken bouillon base, Italian seasoning, kosher salt, black pepper, crushed red pepper flakes, ground cayenne, smoked paprika, dried oregano, dried thyme. Then add the water and mix well to combine.
- Bring to a boil and cook: Cover the pan and bring to a boil over high heat. Uncover and reduce the heat to medium. Cook for 10-12 minutes, stirring occasionally, until most of the liquid has been absorbed and the orzo is tender.
- Add the spinach and basil: Stir in the baby spinach and most of the fresh basil (reserve some for garnish) until just wilted – about 2 minutes.
- Stir in the cheeses: Remove the pan from the heat and allow to rest for 5 minutes. Then stir in the ricotta cheese and most of the Parmigiano Reggiano cheese (reserve some for topping).
- Serve: Divide evenly into bowls or on plates. Top with the reserved Parmigiano Reggiano cheese and sliced fresh basil. Serve immediately.
Notes
- Fresh Red Chilies. Use more or less to customize this dish to your heat level preference. Omit completely for a milder dish or if dining with children. Same for the crushed red pepper flakes and ground cayenne.
- Better Than Bouillon Roasted Chicken Base, I love using this broth base along with water to make an instant homemade chicken broth directly in the pan. It’s packed with great flavors and adds an extra oomph that store-bought stock cubes or broth in a carton don’t have! If you don’t have it on hand, use more salt and extra dried seasoning herbs in a pinch. Alternatively, use 3-⅓ cups / 800ml chicken stock or chicken broth instead.
- Kosher Salt. I used a coarse kosher salt from Redmond Real Salt which is less salty than iodized table salt and sea salt. If using either table salt or sea salt, use a little less than the amount specified.
- Storing and reheating leftovers. Store any leftovers in an airtight sealed container in the fridge for 3-4 days. Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout. For longer storage, freeze in a freezer-safe container for up to three months. Thaw overnight in the fridge and reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout.
- See the ‘Variations’ section in the article if you’d like to customize this recipe for specific nutrition and dietary needs and flavor preferences.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 684
- Sugar: 9.1g
- Sodium: 2012.2mg
- Fat: 27.7g
- Saturated Fat: 68.5g
- Unsaturated Fat: 15.9
- Trans Fat: 0.2g
- Carbohydrates: 68.5g
- Fiber: 5.9g
- Protein: 40.3g
- Cholesterol: 71.2mg
How to Make One Pan Spicy Italian Sausage Orzo – Step-By-Step
Looking for more easy orzo recipes? Try my Creamy Cajun Chicken Orzo, this Marry Me Chicken Orzo, or One Pan Cajun Orzo with Sausage next!
Serving Suggestions
This Spicy Italian Sausage Orzo dish is a satisfying and filling meal on its own. However, if you’d like to have sides to go with it, garlic bread, toasted baguette slices, and a simple side salad would pair well with
Storing and Reheating Leftovers
- Storing: Store any leftovers in an airtight sealed container in the fridge for 3-4 days.
- Reheating: Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout.
Cook’s Tips
- Add more water if needed. Orzo is very easy to work with in a one pot pasta dish. If it’s still not tender once the liquid has been absorbed, add more water and cook a little longer.
- Adjust spice level. If dining with friends or family with a lower spice threshold, use a sweet Italian sausage (or any type of mild sausage), less or none at all of the ground cayenne and crushed red pepper flakes, and leave out the fresh red chilies all together. For more heat, add more of the spicy seasonings and use more chili peppers for a crowd that loves their spicy food!
- Meal prep/freeze it. It’s so easy to make on a Sunday and you can make a big batch to have easy meals ready to microwave or freeze for later! Thaw overnight in the fridge if freezing and reheat for 2-3 minutes, mixing halfway in between, before topping with fresh basil and additional grated Parmesan cheese.
Variations
Dietary Modifications:
- Vegetarian/Vegan. Use a plant-based sausage and vegetable broth. Impossible Sausage, Beyond Sausage or the plant-based Italian sausages from LightLife or Field & Roast are some available options (though I have not tried myself).
- Gluten-free. Use gluten-free orzo pasta. Make sure that your sausages and the chicken broth base/liquid chicken broth you’re using is free of gluten-based ingredients.
Flavor/Preference Customizations:
- Use a different sausage. Smoked andouille rope sausage, smoked chicken sausage, turkey sausage or any type of your favorite sausages will work!
- Add another protein. I sometimes toss in a serving of sliced Air Fryer Chicken Breasts when I’m super hungry after a grueling workout. You can also simply add some cooked shrimp at the end if you like. Try my Creamy Cajun Sausage Pasta with Shrimp for other seasoning ideas that would work with the ricotta parmesan creamy sauce!
- Add other veggies. Toss in some sliced sundried tomatoes, bell peppers, blanched asparagus, sliced green beans, zucchini, or leafy greens like baby spinach or baby kale, etc. Vegetables that take longer to soften should be added earlier on and leafy greens can be stirred in after most of the liquid has been absorbed.
- Use heavy cream. If ricotta is not your thing, add ½ cup heavy cream when stirring in the parmesan cheese for a delectable creamy orzo sausage dish!
- Make it creamy without heavy cream. Stir in some blended cottage cheese or cream cheese at the end instead.
FAQs
From my personal experience and taste preference, Fra’Mani brand has the best sausages. Their sausage are higher in protein than your average brand for pork sausages with 16 grams of protein in each link. The pork meat is of high quality too. Another brand I can vouch for in terms of flavor is Johnsonville – their New Orleans Andouille style sausage is packed with great heat and spices!
Yes! Just brown the seasoned ground sausage in the pan. You have the option of removing it after cooking to a clean bowl and adding it in later after the orzo has absorbed the cooking liquid.
If you prefer a more tender mouthfeel without the chewiness sausage casings add, brown the sausage meat in the pan with a little oil. Drain off excess grease if too much is released (optional). Then add the butter and proceed with sautéing the onion and aromatics. Add the sausage back in after the orzo has absorbed the cooking liquid.
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