Ingredients
Equipment
Method
Brown the sausage
- Heat olive oil in a large skillet over medium-high heat, then brown the sausage slices on both sides. Cook until browned, then remove and set aside.
Build the base
- Add the diced onion to the pan and cook for 3 minutes until it softens. Scrape up any browned bits from the bottom.
- Add the minced garlic and Italian seasoning, then cook for 1 more minute. Stir until fragrant and just starting to turn golden.
Cook the orzo
- Add the dry orzo and toast for 1–2 minutes, stirring so it doesn’t scorch. You should see a light toasting and dry, lightly opaque grains.
- Pour in the chicken broth and heavy cream, then stir to combine. Make sure no dry orzo remains at the bottom.
- Bring the mixture to a simmer, then reduce heat to medium, cover, and cook for 10–12 minutes. Stir occasionally until the orzo is tender and the liquid is mostly absorbed.
Finish and serve
- Stir in the spinach and cook until wilted throughout. Keep stirring until the greens disappear into the sauce.
- Add the grated parmesan and stir until melted and the sauce turns glossy. Return the sausage slices to the pan and heat through.
- Season with salt and black pepper to taste, then garnish with fresh basil and serve. Finish with a few basil leaves on top for color.
Notes
Pro tip: toast the orzo after sautéing aromatics so it stays firm while absorbing the broth-and-cream mixture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream to loosen the sauce. Freezing isn’t recommended because the cream can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, then simmer 1–2 extra minutes to thicken.