Ingredients:

  • 1 lb Italian Sausage, bulk or casings removed
  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups dry orzo pasta
  • 3 cups low-sodium chicken stock
  • 1/2 cup heavy cream
  • 2 cups fresh baby spinach
  • 1/2 tsp smoked paprika
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 lemon, juiced
  • 1/2 tsp red pepper flakes
  • Fresh basil for garnish

Instructions:

  1. Heat olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles. Sear until deep brown and crispy, approximately 5-6 minutes. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Reduce heat to medium. Add diced onions and sauté until translucent. Stir in minced garlic and dry orzo. Toast the orzo for 2 minutes, stirring constantly until nutty and lightly golden.
  3. Pour in the chicken stock, using a wooden spoon to deglaze and scrape up the flavorful browned bits (fond) from the bottom of the pan.
  4. Simmer covered for 10 minutes. Stir halfway through to ensure nothing sticks to the bottom. Once the liquid is mostly absorbed and orzo is al dente, stir in the cooked sausage, heavy cream, spinach, and smoked paprika. Fold until spinach is wilted.
  5. Remove from heat. Stir in the grated Parmesan cheese, lemon juice, and red pepper flakes. Garnish with fresh basil and serve immediately.