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.

Course Main Course

Cuisine American

Keyword one pan meal, orzo, pork and orzo, sausage

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 577kcal

Author Robin Miller

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.

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

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.

Nutrition