One-Pan Italian Sausage and Orzo Pasta
Ingredients
- 1 lb Italian sausage sweet or spicy: The star of the show, Italian sausage adds a rich and savory flavor that permeates the entire dish. Choose sweet sausage for a milder flavor or spicy sausage for an extra kick. Look for high-quality sausage with a good fat content for optimal flavor and texture. You can use links or ground sausage, depending on your preference. If using links, be sure to remove the casings before cooking.
- 1 cup orzo pasta: This rice-shaped pasta cooks quickly and evenly in the pan absorbing the flavorful broth and creating a creamy and satisfying texture. Orzo is a great alternative to traditional pasta shapes and adds a unique visual appeal to the dish.
- 1 bell pepper any color, diced: Bell peppers add a touch of sweetness and a burst of color to the dish. Choose your favorite color or use a combination of different colors for a visually appealing and flavorful addition. Dice the bell pepper into small pieces to ensure even cooking.
- 1 yellow onion chopped: Onions provide a foundational flavor base for the dish, adding depth and complexity to the overall taste. Yellow onions are a versatile choice that works well in most recipes. Chop the onion into small pieces to ensure even cooking.
- 3 cloves garlic minced: Garlic adds a pungent and aromatic flavor that complements the Italian sausage and other ingredients. Use fresh garlic for the best flavor. Mince the garlic finely to release its full potential.
- 14 oz canned diced tomatoes: Diced tomatoes provide a juicy and acidic element that balances the richness of the sausage and adds a vibrant flavor to the dish. Use canned diced tomatoes with their juices for maximum flavor.
- 2 cups fresh spinach: Spinach adds a touch of freshness and a boost of nutrients to the dish. It wilts quickly in the hot pan adding a delicate texture and a mild flavor that complements the other ingredients.
- 2 cups low-sodium chicken broth: Chicken broth provides the liquid base for cooking the orzo pasta and infuses the dish with a savory flavor. Use low-sodium chicken broth to control the salt content of the dish.
- 1 tsp dried basil: Basil adds a sweet and aromatic flavor that is characteristic of Italian cuisine. Dried basil is a convenient alternative to fresh basil and provides a concentrated flavor.
- 1 tsp dried oregano: Oregano adds a slightly pungent and earthy flavor that complements the basil and other herbs. Dried oregano is a convenient alternative to fresh oregano and provides a concentrated flavor.
- Olive oil: Olive oil is used for sautéing the sausage and vegetables adding a rich and fruity flavor to the dish. Use extra virgin olive oil for the best flavor.
- Salt and pepper to taste: Adjust the seasoning to your liking to enhance the flavors of the dish.
Instructions
- Step 1: Heat about 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat. Ensure the skillet is large enough to accommodate all the ingredients comfortably. This will allow the sausage to brown properly and the orzo to cook evenly.
- Step 2: Add the Italian sausage to the skillet. If using sausage links, remove them from their casings and crumble the sausage into the skillet. Cook the sausage, breaking it up with a spoon or spatula, until it's browned and cooked through. This usually takes about 5-7 minutes. Remove the cooked sausage from the skillet and set it aside. Leaving the rendered fat in the pan adds a ton of flavor to the vegetables. If there is excess fat, you can drain some, leaving about a tablespoon or two in the pan.
- Step 3: Add the chopped onion and diced bell pepper to the skillet. Sauté them in the rendered sausage fat (or olive oil, if needed) until they're softened and slightly translucent. This usually takes about 3-4 minutes. Then, add the minced garlic and sauté for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The combination of sautéed onion, bell pepper, and garlic creates a flavorful foundation for the entire dish.
- Step 4: Return the cooked Italian sausage to the skillet. Add the orzo pasta, diced tomatoes (with their juices), and chicken broth. Stir everything together to ensure the orzo is evenly distributed and submerged in the liquid. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Stir occasionally to prevent the orzo from sticking to the bottom of the skillet.
- Step 5: Remove the skillet from the heat and stir in the fresh spinach, dried basil, and dried oregano. The residual heat will wilt the spinach quickly. Cook for about 1-2 minutes, until the spinach is wilted but still vibrant green. Season the dish with salt and pepper to taste. Be sure to taste before adding salt, as the sausage and broth may already be quite salty.