Ingredients:

  • 1 lb Italian sausage, casings removed
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken broth
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach, packed
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp olive oil
  • 0.5 tsp red pepper flakes
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it into small chunks with a wooden spoon. Cook undisturbed for 3-4 minutes to develop a brown crust, then continue cooking until no pink remains.
  2. Reduce heat to medium. Add the diced yellow onion to the pan with the sausage fat. Sauté for approximately 3-4 minutes until the onion is translucent. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add the dry orzo pasta directly to the skillet. Stir constantly for 2 minutes to toast the grains in the rendered fat until they develop a nutty aroma.
  4. Pour in the chicken broth, using the wooden spoon to scrape the flavorful brown bits (fond) from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most liquid is absorbed.
  5. Fold in the fresh baby spinach and grated parmesan cheese. Stir until the spinach is wilted and the cheese has melted into a creamy sauce. Season with salt and black pepper to taste and serve immediately.