Creamy Sausage and Orzo
This dreamy dish features tender pasta and savory sausage in creamy, herby, parmesan-spiked sauce. There’s also a hint of heat from crushed red pepper, which partners perfectly with the sweet green peas. Made in one pot and ready in under 30 minutes!
This is the ultimate one-pot meal. The pasta cooks right in the pot with the sausage and herbs, which means it absorbs all that delicious flavor from the very beginning. And having just one pot to clean after dinner is never a bad idea!
What kind of sausage should you use? I used pork sausage links, but you can also use the regular sausage (regular or hot) or ground sausage. In this dish, I like the sausage links because you can cut them into bite-size chunks and get a good sear on all sides. Searing equals flavor and makes a great base for this dish. For vegetarians, you can also use plant-based sausage!
I used orzo pasta, but any small shape works here. Instead of orzo, you can use small elbows or ditalini, or your favorite small-shaped pasta. I’ve seen some cute mini penne on store shelves, and I think that would be equally fabulous! For a gluten-free meal, choose rice!
Feel free to add vegetables to this dish. I added frozen green peas at the end of cooking, but you can definitely add more (or different) frozen vegetables. Mixed vegetables would be great, as would green beans, lima beans, corn, and frozen sliced peppers. If you want to add fresh vegetables, I suggest broccoli, spinach, and asparagus (give those veggies a quick blanch before adding to the pasta mixture, and add them when you would add the peas).
Creamy Sausage and Orzo
Ingredients
- 2 teaspoons olive oil
- 12 ounces sausage links of choice, cut into bite-size pieces
- 1/2 cup chopped onion, any color
- 2-3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, or more/less to taste
- 1 cup uncooked orzo pasta
- 2 cups chicken broth, or more if needed
- 1/2 cup heavy/whipping cream
- 1/2 cup frozen peas, kept frozen until ready to use
- 1/4 cup grated parmesan cheese
- Salt and freshly ground black pepper to taste
- Chopped fresh basil or parsley for serving, optional
Equipment
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the sausage and cook until browned on all sides. Add the onion and cook for 3 to 5 minutes, until soft. Stir in the orzo, garlic, Italian seasoning, and crushed red pepper flakes and cook for 30 seconds, until the herbs are fragrant.
- Add the chicken broth and bring to a simmer. Reduce the heat to medium, partially cover and simmer for 10 to 15 minutes, until the orzo is tender, stirring frequently to prevent the orzo from sticking to the bottom of the pot (you want a gentle boil, not a vigorous one). If necessary, add a little more broth or water.
- Reduce the heat to low and stir in the cream, peas, and parmesan cheese. Stir until the cheese melts. Season to taste with salt and black pepper.
- Ladle the mixture into bowls, top with basil or parsley (if using), and serve.
Instructions
- Heat the oil in a large saucepan or stock pot over medium-high heat. Add the sausage and cook until browned on all sides. Add the onion and cook for 3 to 5 minutes, until soft. Stir in the orzo, garlic, Italian seasoning, and crushed red pepper flakes and cook for 30 seconds, until the herbs are fragrant.
- Add the chicken broth and bring to a simmer. Reduce the heat to medium, partially cover and simmer for 10 to 15 minutes, until the orzo is tender, stirring frequently to prevent the orzo from sticking to the bottom of the pot (you want a gentle boil, not a vigorous one). If necessary, add a little more broth or water.
- Reduce the heat to low and stir in the cream, peas, and parmesan cheese. Stir until the cheese melts. Season to taste with salt and black pepper.
- Ladle the mixture into bowls, top with basil or parsley (if using), and serve.