Description
A simple and satisfying orzo pasta dish featuring savory sausage, perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup orzo pasta
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese, for serving
Instructions
- Cook sausage in a large pot over medium-high heat until browned. Drain off excess fat.
- Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
- Pour in crushed tomatoes, chicken broth, orzo, oregano, and basil. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until orzo is tender and liquid is mostly absorbed.
- Stir occasionally to prevent sticking.
- Serve hot, topped with grated Parmesan cheese.
Notes
- For a spicier dish, use hot Italian sausage.
- You can add spinach or other vegetables like bell peppers or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg