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One-Pan Italian Sausage and Orzo Pasta

One-Pan Italian Sausage and Orzo Pasta for Cozy Nights

This One-Pan Italian Sausage and Orzo Pasta is a comforting, hearty meal bursting with flavor, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon Olive Oil Adds fat for cooking and flavor; substitute with vegetable oil if needed.
  • 2 large Italian Sausages Main protein source, offering rich flavor and heartiness; try chicken or turkey sausage for a lighter option.
  • 1 medium Onion Provides sweetness and depth; can replace with shallots if preferred.
  • 1 large Bell Pepper Adds color and crunch; any color works, or zucchini can be a great substitute.
  • 3 cloves Garlic Enhances flavor profile; use garlic powder in a pinch (1 teaspoon).
For Flavoring
  • 2 teaspoons Italian Seasoning Blends herbs for enhanced flavor; substitute with dried basil, oregano, and thyme if unavailable.
  • 1 tablespoon Balsamic Vinegar Adds acidity and depth; try red wine vinegar as an alternative.
  • 1.5 cups Chicken Broth Provides a savory base for the pasta; vegetable broth is great for a vegetarian option.
  • 1 cup Marinara Sauce Coats the pasta with flavor; homemade or store-bought works wonderfully.
For the Pasta
  • 1 cup Orzo Pasta Primary carb that absorbs the sauce; substitute with other small pasta varieties if needed.
  • 2 cups Baby Spinach Adds color and nutrition; kale or Swiss chard can be a good replacement.
For Finishing Touches
  • Salt and Pepper Essential seasonings to enhance flavors; sea salt is recommended for a better taste.
  • Cheese For topping, shredded; adds richness; Parmesan, cheddar, or mozzarella are delicious options; feel free to omit for a dairy-free meal.

Equipment

  • large non-stick skillet

Method
 

Step-by-Step Instructions
  1. In a large non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausages and cook for about 6-8 minutes, turning frequently until browned and fully cooked. Remove from skillet and slice into bite-sized pieces.
  2. In the same skillet, add another tablespoon of olive oil and toss in the chopped onion and bell pepper with a pinch of salt and pepper. Sauté for approximately 5 minutes until softened.
  3. Stir in minced garlic and Italian seasoning, cooking for about 1 minute. Pour in balsamic vinegar and simmer for another minute.
  4. Add the sliced sausages back, along with chicken broth, marinara sauce, and uncooked orzo. Stir gently to combine, ensuring orzo is submerged.
  5. Bring to a boil, then reduce to simmer uncovered for about 12-15 minutes, stirring occasionally until orzo is al dente.
  6. Fold in baby spinach until wilted, then adjust seasoning with salt and pepper.
  7. Remove from heat, top with shredded cheese, serve hot.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Ensure sausages are fully cooked by checking the internal temperature reaches 160°F. Let the dish sit for several minutes before serving.

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