Ingredients:

  • 1 lb Italian Sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 3 cups chicken broth, low sodium
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese, freshly grated
  • 2 cups baby spinach
  • 0.25 cup fresh basil, chiffonade
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium high heat in a deep skillet or Dutch oven. Add Italian sausage, breaking it into crumbles, and cook until deeply browned and sizzling. Note: Don't stir too often; let the crust form.
  2. Add diced onion and red bell pepper to the pan. Sauté for 4-5 minutes until vegetables are softened and translucent.
  3. Stir in minced garlic and cook for 60 seconds until it smells fragrant but hasn't browned.
  4. Push the meat and vegetable mixture to the edges of the pan. Add dry orzo to the center and stir constantly for 2-3 minutes until the grains are golden blonde and smell nutty.
  5. Stir in dried oregano, red pepper flakes, and chicken broth. Bring to a gentle boil, then reduce heat to low.
  6. Cover and simmer for 10-12 minutes, stirring occasionally, until liquid is mostly absorbed and orzo is tender.
  7. Stir in heavy cream and parmesan cheese until the sauce is thick and velvety.
  8. Fold in baby spinach and fresh basil, stirring for about 60 seconds until spinach is just wilted.
  9. Season with salt and black pepper to taste and serve.