Italian Sausage and Orzo Pasta

Today’s One-Pan Italian Sausage and Orzo Pasta recipe is simple, flavorful, and filling. This hearty meal is stuffed with delicious bites of Italian sausage (hot or mild depending on what you prefer), orzo pasta, and tender, colorful vegetables all in a tasty marinara sauce. It is a fantastic pasta meal that’s ready in 45 minutes or less where prep is straightforward and ingredients are (hopefully) easy to find at your local supermarket. Since it’s made in one pan, clean-up is a breeze. This is important to me, cleaning dishes is one of my least favorite tasks.

Ingredients:
2 tbsp olive oil
2 large Italian sausages (hot or mild)
1 medium onion (white or yellow), chopped
1 large bell pepper, chopped
3 garlic cloves, minced
2 tsp Italian seasoning
1 tbsp balsamic vinegar
1½ cups chicken broth
1 cup marinara sauce
1 cup uncooked dry orzo pasta
2 cups baby spinach
Salt and pepper to taste
Topping: Melty shredded cheese of your choice like parmesan, cheddar, and/or mozzarella.

Instructions:
In a large non-stick sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, pour in 1 tablespoons of olive oil and cook the sausages (brown each side) until they are fully cooked through (* see first note). Turn off heat.
Remove the sausages from the pan onto a cutting board and let cool slightly before slicing them into pieces. Set aside.
Set the heat to medium-high. In the same pan, add in another tablespoon of olive oil along with the onions, peppers, salt, and pepper. Sauté until the onions start to soften and brown.
Add the garlic and Italian seasoning and stir for another minute. Pour in the balsamic vinegar and stir to combine.
Add in the sliced sausages, chicken broth, marinara sauce, and orzo. Carefully stir the ingredients together until well-incorporated.
Bring the ingredients to a boil before reducing to a simmer. Cook uncovered for 12-15 minutes, stirring occasionally, until the orzo is al-dente (** see second note).
Mix in the spinach until wilted. Taste for additional salt and pepper or other seasonings if necessary. Top with shredded cheese of your choice. Enjoy!

Notes:
* Use a splatter screen or lid to help prevent oil from splattering. If you find that the sausages are browning, but not cooked through, add ¼ cup of water or broth to the skillet and cover with a lid, letting the liquid evaporate fully, to completely cook the sausages.
** If the liquid is evaporating too quickly and the orzo is not yet cooked, check to see if the heat is too high and add more broth, sauce, or water in ¼ cup increments, to allow the pasta to cook to al dente.

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