Ingredients:

  • 1 lb spicy or sweet Italian sausage, casings removed
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 3 cups low sodium chicken broth
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 0.5 cup heavy cream
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 0.25 cup fresh basil, thinly sliced

Instructions:

  1. Heat olive oil over medium-high heat in a deep skillet or Dutch oven. Add the Italian sausage, breaking it apart with a spoon, and cook until browned and mahogany-colored.
  2. Add the diced onion and red bell pepper to the pan, sautéing until the onion is translucent and the peppers have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Push the meat and vegetable mixture to the sides of the pan and pour the dry orzo into the center. Stir constantly for 2-3 minutes until the orzo turns a pale gold color and smells toasted.
  4. Stir in the dried oregano, red pepper flakes, and chicken broth. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
  5. Turn the heat to low. Stir in the heavy cream and Parmesan cheese until the sauce is velvety and glossy. Fold in the baby spinach and fresh basil, stirring just until the spinach wilts from residual heat.