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Close-up of creamy Italian sausage and spinach orzo in a skillet, garnished with Parmesan and parsley.
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Italian Sausage Pasta

Ready in 20 minutes in a single pan: Creamy Italian Sausage and Orzo pasta. An easy dinner with no effort.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: Italian
Keyword: comfort food, one pot, quick, Spicy
Servings: 4 serves
Author: Karina Carrel

Ingredients

  • 16 oz Italian sausage casing removed
  • 4 cloves garlic minced
  • 1/2 onion chopped
  • 1/2 tsp red pepper flakes crushed
  • 1 cup orzo pasta
  • 2 cups chicken broth or stock
  • 1 cup light cream
  • 1/2 cup grated parmesan freshly
  • 2 cups baby spinach fresh
  • Salt and pepper to taste
  • 1/2 cup sun-dried tomatoes roughly chopped
  • parsley chopped
US - Metric

Instructions

  • First, take the meat of the sausage out of the casings.
    Overhead view of raw Italian sausage removed from its casings and broken into chunks in a ceramic bowl.
  • Add the sausage meat to a Dutch oven or deep skillet. Over medium-high heat, cook it for 5 minutes, breaking the meat with a wooden spoon.
    Overhead view of Italian sausage being broken up and browned in an enameled cast-iron skillet with a wooden spatula.
  • Add in the onions and continue cooking until the onions have softened. Stir in garlic, red pepper flakes, and orzo, and cook for 30 seconds.
    Overhead view of uncooked orzo pasta, minced garlic, and crushed red pepper flakes being stirred into a skillet of browned Italian sausage and onions with a wooden spoon.
    • Stir occasionally so the orzo doesn’t stick to the bottom.
  • Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes uncovered, stirring occasionally. It should gently simmer.
    Overhead view of browned Italian sausage, diced onions, and orzo pasta simmering in chicken broth and cream in an enameled cast-iron skillet.
    • If it thickens too much, add a splash of broth or cream.
  • Take the pot off the heat. Stir in the sun-dried tomatoes, parmesan, and spinach.
    Overhead view of fresh baby spinach, chopped sun-dried tomatoes, and freshly grated Parmesan cheese added on top of cooked sausage and orzo in a skillet.
    • Cover the pot for about 5 minutes, until the spinach has wilted.
  • Season with salt and pepper to taste. Serve and garnish with extra shredded parmesan and chopped parsley. Enjoy!
    Close-up of a gold spoon scooping creamy Italian sausage and spinach orzo pasta from a light green enameled cast-iron skillet.
    • Freshly grated Parmesan melts better and gives a smoother sauce.

Notes

Storage, Reheating, and Make Ahead

I don't like saving creamy dishes for later, buuut I know sometimes you need to.
Keep it in an airtight container in the fridge for up to 4 days. Because the orzo pasta continues soaking up liquid as it sits, the sauce will thicken overnight.
  • To Reheat: Warm sausage orzo in a large skillet over low heat or in the microwave, adding 2 tablespoons of chicken broth or milk per serving to loosen the cream sauce.
  • Freezer Advice: Freezing creamy pasta is not recommended. Dairy sauces separate and turn grainy when thawed.
  • Make Ahead: Since cooked orzo sausage absorbs broth quickly, do not cook the full dish in advance. Instead, brown the meat, chop the onion and sun-dried tomatoes, and store them in the fridge a day ahead so you can cook the pasta fresh in 10 minutes.
Use a spoonful of the seasoned oil from the sun-dried tomato jar to sauté your onions and garlic if your sausage is very lean. It prevents sticking and adds extra flavor to the pan.

Nutrition

Calories: 839kcal | Carbohydrates: 45g | Protein: 30g | Fat: 60g | Saturated Fat: 27g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 170mg | Sodium: 1578mg | Potassium: 1107mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2445IU | Vitamin C: 15mg | Calcium: 235mg | Iron: 4mg