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!
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.
Tried this recipe?Let us know how it was!