One-Pan Spicy Sausage & Spinach Orzo
Creamy, slightly spicy, and loaded with spinach, garlic, and Parmesan, this One-Pan Spicy Sausage & Spinach Orzo is a 30-minute dinner the whole family will love!
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One-Pan Spicy Sausage & Spinach Orzo is a flavorful, easy-to-make dinner made with orzo pasta, Andouille sausage, garlic, and fresh spinach in a delicious cream sauce.
This recipe is a big hit with my family because it’s so delicious!
The orzo makes it cozy comfort food while the Andouille sausage, cream sauce, Parmesan, and garlic, check all the flavor boxes.
I love it because it’s a one-pan meal. Who loves doing dishes? Not me. Bonus, it’s ready in 30 minutes!
If you enjoy Andouille sausage as much as we do, you may want to try this spicy soup and Slow Cooker Cajun Sausage, Green Beans & Potatoes.
Ingredients (scroll down to recipe card for complete recipe):
- Andouille sausage (or another sausage if you prefer mild)
- Olive oil
- Yellow onion
- Garlic
- Orzo
- Chicken broth
- Heavy cream
- Fresh spinach
- Parmesan cheese
- Seasonings – smoked paprika, dried thyme, crushed red pepper flakes, salt, pepper
📍The full recipe with exact ingredient amounts and instructions is on the recipe card at the bottom of the post.
This recipe is as easy as cooking the sausage, removing it from the pan, then cooking the onion and garlic in the same pan.
Then you’ll add the orzo, broth, and spices, then eventually, the spinach, heavy cream, and Parmesan cheese. That’s it!
How to serve sausage & spinach orzo
This one-pan meal is great as-is, but we also like to serve it with either roasted green beans, a salad, or some air fryer garlic bread.
I like to garnish the orzo with a little Parmesan cheese and extra crushed red pepper flakes when serving.
💡Tips & Tricks
- Spice: This dish gets its heat from crushed red pepper flakes and spicy Andouille sausage. You can easily make it mild by omitting the crushed red pepper flakes and using a different type of smoked sausage.
- Sausage: Andouille sausage adds a spicy, subtle smoky flavor to this dish. If you don’t use andouille, I would use another type of smoked sausage, like kielbasa.
Looking for more one-pan recipes? Here are some favorites:
- One-Pan Creamy Chicken & Tortellini
- One-Pan Cheesy Lasagna Skillet
- Gochujang Ground Turkey, Rice & Green Bean Skillet
- One-Pan Creamy Mushroom & Spinach Pasta
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One-Pan Spicy Sausage & Spinach Orzo
Equipment
- plate
Ingredients
- 1 tablespoon olive oil
- 12 ounces andouille sausage sliced
- 1 small yellow onion diced (approx. 3/4 cup)
- 3 garlic cloves minced
- 1 1/2 cups dry orzo
- 3 cups chicken broth
- 1 1/2 teaspoons smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes or to taste
- 1/4 teaspoon sea salt or to taste
- 1/4 teaspoon black pepper or to taste
- 3/4 cup heavy cream
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
Instructions
- Add olive oil to a large, deep pan, then add the andouille sausage. Cook over medium-high heat for about 5 minutes. It should be browned and darkened around the edges. Transfer the sausage to plate and set aside.
- Add the onion to the same pan and cook for 3-4 minutes, or until the onion has softened. Add the garlic, stir and cook for 1 minute.
- Add the dried orzo to the pan and stir it into the onion and garlic. Cook it for about a minute, stirring frequently, then add the broth, smoked paprika, dried thyme, crushed red pepper flakes, salt & pepper. Stir, scraping up any brown bits from the bottom of the pan. Bring the mixture to a simmer and cook uncovered for 10-12 minutes, stirring frequently, until the orzo is tender and most of the broth has been absorbed.
- Reduce the heat to low and stir in the heavy cream, spinach, Parmesan cheese, and return the andouille back to the pan. Cook for 1-2 minutes, until the spinach has wilted and the dish is heated through. If the orzo seems too thick, add a small splash of chicken broth or cream. Best served immediately as it thickens as it sits. Excellent garnished with crushed red pepper flakes and Parmesan cheese when serving. Enjoy!
Notes
- If you don’t like spicy food, omit the crushed red pepper flakes and use a mild smoked sausage instead of andouille.
- You can use half & half instead of heavy cream, but you won’t get the same richness.
- Store leftovers in an air-tight container in the fridge for up to 4 days. Orzo absorbs liquid, so you may need to add a splash of cream, milk, or broth when reheating.
A delicious, one-pan dinner that’s ready in 30 minutes. It’s easy, quick, and a family favorite!