Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 1 tbsp Extra Virgin Olive Oil
  • 1 cup Red Bell Pepper, diced
  • 0.5 Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 cups Fresh Baby Spinach, packed
  • 1.5 cups Dry Orzo Pasta
  • 3 cups Low-Sodium Chicken Broth
  • 0.5 cup Grated Parmesan Cheese
  • 1 tsp Dried Oregano
  • 0.25 tsp Salt
  • 0.25 tsp Freshly Cracked Black Pepper

Instructions:

  1. Set a large heavy-bottomed skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Cook for 5-7 minutes until the meat is no longer pink and has developed a crispy, brown exterior.
  2. Push the sausage to the sides of the pan. Add the diced onions and bell peppers to the center (add olive oil if the pan is dry). Sauté for 4 minutes until softened. Add the minced garlic and oregano, cooking for 60 seconds until fragrant.
  3. Add the dry orzo pasta directly to the skillet with the meat and vegetables. Stir constantly for 2-3 minutes to toast the grains in the rendered fats until they turn golden and smell nutty.
  4. Pour in the chicken broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed into a thick sauce.
  5. Stir in the fresh baby spinach and grated Parmesan cheese. Stir until the spinach is wilted and the cheese has melted into the sauce. Season with salt and black pepper to taste.