Ingredients:

  • oil
  • Italian sausage
  • onion, diced
  • garlic, minced
  • red pepper flakes
  • sun dried tomatoes
  • chicken broth
  • orzo
  • heavy cream
  • spinach
  • parmesan

Instructions:

  1. Brown the sausage. Heat a splash of oil in your pot over medium high heat and cook until the meat is browned and crisp.
  2. Sauté aromatics. Add the diced onion and cook for 5 mins until translucent and soft.
  3. Fragrance boost. Stir in the minced garlic and red pepper flakes for 1 min until you smell the garlic bloom.
  4. Add sun dried tomatoes. Toss these in and stir for 2 mins to let the oils release.
  5. Deglaze with broth. Pour in the chicken broth and scrape the bottom of the pot until all the browned bits are incorporated.
  6. The orzo simmer. Bring to a boil, then drop in the orzo. Simmer for 8-10 mins until the pasta is tender but still has a slight bite.
  7. Creamy finish. Turn heat to low and stir in the heavy cream until the broth turns a pale gold color.
  8. The final fold. Stir in the spinach and parmesan until the leaves just begin to wilt.