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One Pan Spicy Italian Sausage Orzo

Closeup top view of pan with 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!

Ingredients

Scale
  • 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:

  1. 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:

  1. 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.
  2. 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.
  3. Toast the orzo: Add the orzo pasta and sauté for 1-2 minutes, until lightly toasted.
  4. Add the cherry tomatoes: Add the cherry tomatoes and mix briefly to combine.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Serve: Divide evenly into bowls or on plates. Top with the reserved Parmigiano Reggiano cheese and sliced fresh basil. Serve immediately.

Equipment

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://thatspicychick.com/one-pan-spicy-italian-sausage-orzo/