Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 1.5 cups dry Orzo pasta
  • 1 large Red Bell Pepper, diced
  • 1/2 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 3 cups low-sodium Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh Baby Spinach, packed
  • 1/4 cup sun-dried tomatoes, julienned (oil-packed)
  • 1 tsp Red Pepper Flakes
  • Kosher salt and cracked black pepper to taste
  • Fresh Basil for garnish

Instructions:

  1. Place the 1 lb Italian sausage in a large skillet over medium high heat. Cook for 6 minutes until no pink remains, breaking it into small crumbles with a spatula.
  2. Add the diced red bell pepper and yellow onion to the sausage fat. Sauté for 4 minutes until the onion is translucent and the pepper has softened slightly.
  3. Stir in the 3 cloves of minced garlic, 1/4 cup julienned sun dried tomatoes, and 1 tsp red pepper flakes.
  4. Pour in the 1.5 cups dry orzo. Stir for 2 minutes until the edges of the pasta look slightly translucent and smell nutty.
  5. Add the 3 cups chicken broth, scraping the bottom of the pan to release the browned bits. Simmer for 10 minutes over medium low heat, stirring occasionally to prevent sticking.
  6. Pour in the 1/2 cup heavy cream once the liquid is mostly absorbed but the orzo is still saucy. Cook for 2 minutes until the sauce thickens and bubbles.
  7. Add the 2 cups of fresh baby spinach. Stir for 1 minute until the leaves are wilted and bright green.
  8. Remove the pan from the heat and stir in the 1/2 cup grated Parmesan cheese.
  9. Taste and add kosher salt and cracked black pepper as needed. Let it sit for 3 minutes before serving to allow the sauce to set.
  10. Top with fresh basil and an extra sprinkle of Parmesan if you're feeling fancy.