Ingredients:

  • 1 lb Italian sausage, mild or hot (bulk or casings removed)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1.5 cups dried orzo pasta
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.25 cup sun-dried tomatoes packed in oil, chopped
  • 3 cups fresh baby spinach
  • 0.5 cup freshly grated Parmesan cheese
  • 0.25 tsp red pepper flakes
  • Salt and black pepper to taste

Instructions:

  1. Place a 12-inch deep skillet over medium-high heat. Add the Italian sausage, breaking it into small chunks. Sear undisturbed for 6-8 minutes until a dark mahogany crust develops. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Sauté the finely diced onion in the sausage fat for 4 minutes until translucent. Add the minced garlic and the dry orzo pasta. Stir constantly for 2 minutes to toast the orzo until it smells nutty and turns slightly golden.
  3. Pour in the chicken broth and sun-dried tomatoes. Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 10-12 minutes, stirring occasionally to prevent the orzo from sticking.
  4. Stir in the heavy cream, baby spinach, and parmesan cheese. Return the cooked sausage to the pan. Stir until the spinach is wilted and the sauce has emulsified into a creamy glaze. Season with red pepper flakes, salt, and pepper to taste.