This one-pan sausage meat and tomato orzo is a hearty weeknight meal with browned pork sausage, tender pasta, tomatoes, spinach, and a little Parmesan. It borrows the easy, comforting spirit of Italian-inspired skillet cooking, while allowing plenty of room for different sausage seasonings and vegetables.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 pound (450 g) bulk pork sausage meat, casings removed if using sausages
- 1 medium yellow onion, finely chopped (about 1 cup or 150 g)
- 2 garlic cloves, minced (about 2 teaspoons or 6 g)
- 1 teaspoon (2 g) dried oregano
- 1/4 teaspoon (0.5 g) red pepper flakes, optional
- 1 cup (200 g) dry orzo
- 1 can (14.5 ounces or 411 g) diced tomatoes, with their juices
- 2 cups (475 ml) low-sodium chicken broth
- 1/2 teaspoon (3 g) fine salt, plus more to taste
- 1/4 teaspoon (0.5 g) ground black pepper
- 3 cups (90 g) baby spinach
- 1/3 cup (30 g) finely grated Parmesan, plus extra for serving
- 1 tablespoon (15 ml) lemon juice
Instructions
- Set a large, deep skillet or sauté pan over medium heat. Add the olive oil and sausage meat. Cook for 6–8 minutes, breaking the meat into small pieces with a wooden spoon, until browned and no longer pink. If the sausage releases a lot of fat, spoon off all but about 1 tablespoon (15 ml).
- Add the onion and cook for 4 minutes, stirring often, until softened. Stir in the garlic, oregano, and red pepper flakes, if using, and cook for 30 seconds, just until fragrant.
- Stir in the dry orzo and let it toast in the pan for 1 minute. Add the tomatoes and their juices, chicken broth, salt, and black pepper. Scrape the bottom of the pan to loosen any browned bits.
- Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 10–12 minutes, stirring every couple of minutes so the orzo does not stick. Add a splash of water or broth if the pan becomes dry before the pasta is tender.
- Check the sausage with an instant-read food thermometer inserted into a few of the larger pieces. Ground pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If it has not, continue cooking and check again. The orzo should be tender but not mushy, and most of the liquid should be absorbed.
- Stir in the spinach in two batches until wilted, about 1 minute. Remove the pan from the heat, then mix in the Parmesan and lemon juice. Taste and adjust the salt and pepper. Rest for 2 minutes so the sauce settles, then serve hot with extra Parmesan.
Tips
- Use a wide, deep pan so the orzo cooks in an even layer. Stir regularly, especially near the end, when the pasta can settle and catch on the base.
- Salt levels vary among sausage and broth brands. Start with the measured 1/2 teaspoon, then taste after the Parmesan has been added before seasoning further.
- If using sausages instead of bulk meat, cut the casing lengthwise and squeeze the meat into the pan. Avoid crowding the meat; brown it in two batches if your skillet is small.
- For a less spicy dish, leave out the red pepper flakes. If the finished orzo thickens while sitting, loosen it with a little warm broth or water.
Serving Suggestions
Serve the skillet meal in warm bowls with extra Parmesan and a crisp green salad dressed with vinaigrette. Steamed green beans, roasted broccoli, or crusty bread are also good alongside it. Because the orzo contains sausage and broth, a simple vegetable side keeps the meal balanced without adding another rich sauce.
Variations
For a different flavor, use mild or hot Italian-style sausage, fennel sausage, or turkey sausage. Turkey sausage is often leaner, so add another teaspoon of oil if the pan looks dry. If you use a strongly seasoned sausage, reduce the added salt until you have tasted the finished dish.
Swap spinach for 2 cups (about 60 g) of chopped kale; add it with the broth so it has longer to soften. Chopped zucchini or sliced mushrooms can go in with the onion, though mushrooms release moisture and may need a few extra minutes to brown. For a creamier finish, stir in 1/4 cup (60 ml) of heavy cream with the spinach. Use vegetable broth instead of chicken broth if preferred, and check its seasoning before adding salt.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. Keep them refrigerated at 40°F (4°C) or colder and eat within 3–4 days. For longer storage, freeze in meal-size portions for up to 2 months; thaw overnight in the refrigerator before reheating. The orzo will soften somewhat after freezing.
Reheat on the stove over medium-low heat with a splash of water or broth, stirring until steaming throughout. In the microwave, cover loosely and heat in short intervals, stirring between each. Reheated leftovers must reach 165°F (74°C); check the center with a food thermometer. Reheat only the portion you plan to eat.
Frequently Asked Questions
Can I use sausage links instead of sausage meat?
Yes. Remove the casings and crumble the filling into the skillet before browning. If the links are already cooked, slice them and brown them, but make sure the finished dish is thoroughly heated; raw ground sausage still needs to reach 160°F (71°C).
Can I make this without orzo?
Small pasta shapes such as ditalini can work, but their cooking time and liquid needs may differ, so follow the package timing and add broth gradually. Rice is not a direct substitute: it cooks differently and would require a separately adjusted quantity of liquid and cooking time.
Why is my orzo still firm or sticking?
Orzo may need a few extra minutes, especially if the simmer is very low. Keep the pan at a gentle simmer, stir regularly, and add broth or water a little at a time if the liquid has disappeared before the pasta is tender.
Can I prepare it ahead?
You can chop the onion and measure the ingredients earlier in the day, but the orzo is best cooked just before serving because it continues absorbing liquid as it stands. If making the complete dish ahead, chill it promptly and loosen it with broth during reheating.
Is this recipe gluten-free?
No. Standard orzo is wheat pasta, and some sausage or broth may also contain gluten. For a gluten-free version, choose verified gluten-free sausage and broth and use a gluten-free small pasta, adjusting the liquid and cooking time according to its package directions.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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