This post may contain affiliate links. Please read our disclosure policy.
This spicy Italian sausage orzo recipe is a super comforting one pot pasta. It has a creamy tomato sauce with a kick along with oregano, fresh basil, garlic, and parmesan!
Try my Ground Beef Orzo with Tomato Cream Sauce or Chicken Marsala Orzo next.
Why you’ll love it
Regular readers know how much I enjoy creating one pot orzo recipes. They’re easy and fast and tasty. This creamy sausage orzo makes a great change from your usual weeknight fare since it feels a bit special. I always say that orzo is like a risotto but with less effort!
The little kick from the hot Italian sausage is totally irresistible and complements the creamy tomato sauce so well. I’m a huge fan of spicy pasta (Spicy Italian Sausage Pasta, anyone?) and am so excited to get another recipe up! It’s ready in just 30 minutes.
What you’ll need
- Hot Italian sausage – either use bulk meat, or take the sausage out of the casings
- Onion and garlic – sweet onions like Vidalia or Walla Walla are my go-to
- Dried oregano – it pairs perfectly with tomato sauces
- Orzo – find this rice-shaped pasta in the dry pasta aisle
- Tomato sauce – I always keep cans of it in my pantry
- Chicken broth – cooking liquid for the orzo and another layer of flavor
- Heavy cream – to get that luxurious taste and texture
- Parmesan – always grate your own so that it melts in better
- Basil – a pop of herby freshness
Helpful tips
- Don’t cook it at too high of a heat because you’ll run out of liquid before the pasta is cooked.
- Stovetops and cookware vary! If it’s looking dry before the orzo is ready, turn down the heat and/or add in a splash more broth.
- Conversely, if it’s almost done and there’s still a lot of liquid, just let it sit until it absorbs or turn up the heat a smidge.
How to make spicy sausage orzo
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the sausage in a large pot, breaking it apart as you go. Add in the onions, and cook until softened and the sausage has browned. Stir in the garlic, oregano, and orzo, and cook until fragrant.
Pour in the tomato sauce, broth, and cream. Let it gently bubble, and continue to let it cook through, stirring every so often. Once al dente, remove from the heat and stir in the parmesan and basil. Cover to let it thicken. Season with salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- For my one pot recipes, this Staub Dutch oven is a favorite.
- A Microplane for grating the parm and garlic press are two of my most useful kitchen tools.
- Here’s my trusty can opener.
Substitutions and variations
- For some greens, add in a couple of handfuls of fresh baby spinach at the same time as the basil and parm.
- You could sub half the chicken broth with some dry white wine for a fancy touch.
- Try my Italian Sausage Orzo recipe that uses mild Italian sausage and doesn’t have tomatoes if you prefer.
What to serve with spicy Italian sausage orzo
- A big ‘ol slice of my Extra Cheesy Garlic Bread is a great pairing.
- Round out this tasty dinner with a salad! Get creative with my Creamy Pesto Dressing over some leafy greens, or go for something more standard like a Caesar salad with my reader favorite 10-Minute Caesar Dressing and Parmesan Garlic Croutons.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge.
- Reheat on the stove over a low heat until warmed through. It may need a splash of cream or broth since it’ll absorb liquid over time.
- I don’t recommend freezing this one because it’ll change texture due to the dairy.
If you made this Italian sausage orzo with a tomato cream sauce, please leave a star rating and review below! You can also tag me on Instagram to be featured in my stories.
Spicy Italian Sausage Orzo
Ingredients
- 16 ounces hot Italian sausage see note
- 1/2 medium onion chopped
- 3-4 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1 cup uncooked orzo pasta
- 1 (14 ounce) can tomato sauce see note
- 3/4 cup chicken broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese + more for serving
- 1 handful fresh basil torn/chopped
- Salt & pepper to taste
Instructions
- Add the sausage meat to a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes, breaking it up with your spoon as you go along.
- Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is browned and the onions have softened.
- Stir in the garlic, oregano, and orzo. Cook for about a minute.
- Stir in the tomato sauce, chicken broth, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (so the orzo doesn't stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don't want the liquid to reduce too much before the pasta has cooked).
- Take the pot off the heat, stir in the parmesan and basil, and cover the pot for about 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately with some extra parm grated/shaved on top if desired.
Notes
- Serves 4-6 depending on what else it’s served with.
- For the sausages, anything around 16 ounces/1 pound will work – it doesn’t need to be exact. You can either buy ground sausage meat or, if using whole sausages, take the meat out of the casings.
- Tomato sauce in North America is similar to passata in the U.K./Australia/etc.
- Troubleshooting tips: As with any one pot pasta dish, the liquid quantities work as tested in my kitchen, but pots/stoves/temperatures can vary, so if you think it needs more liquid, add another splash of cream or broth. If it seems too liquidy, let it sit for a bit longer, and it’ll soak any excess liquid up within a few minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
Leave a comment