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Sweet Italian Sausage Orzo Recipe
Creamy, comforting, and full of flavor, this sweet Italian sausage orzo combines savory sausage, tender leeks, Parmesan, and orzo pasta in one easy skillet dinner. It's a cozy weeknight meal that feels a little special without requiring much effort.
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Servings: 4
Ingredients
- 1 lb sweet Italian sausage about 5-6 sausages
- 1 cup orzo
- 3 cups leek sliced, white and light green parts only
- 4 cloves garlic pressed
- 2 tbsp butter
- 1 tbsp olive oil
- 1/2 cup dry white wine
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream 20% fat
- 3/4 cup Parmesan cheese freshly grated, plus more for garnish
- 1 tsp dried thyme
- 1/2 tsp white pepper
- salt to taste
For Garnish
- Parmesan cheese freshly grated
- black pepper freshly ground
- lemon zest
Instructions
- Slice the leek into thin rounds and remove the sausage from its casings. Break the sausage into small pieces with your hands.
- Heat the olive oil in a large deep skillet over medium-high heat. Add the sausage and cook for 7-8 minutes, letting it brown and develop crispy edges. Transfer it to a plate, leaving the drippings in the skillet.
- Reduce the heat to medium-low. Add the butter and leek and cook for 10-12 minutes, stirring occasionally, until soft and lightly golden.
- Add the garlic and thyme and cook for about 30 seconds, just until fragrant.
- Stir in the orzo and cook for 1-2 minutes, stirring frequently to lightly toast the pasta.
- Pour in the white wine and cook until it has reduced almost completely, scraping up any browned bits from the bottom of the skillet.
- Add the chicken broth and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the orzo is tender and creamy. Add a splash of warm broth if needed.
- Return the sausage to the skillet and stir in the cream, Parmesan, and white pepper.
- Cook on low heat for 1-2 minutes, stirring gently until the sauce becomes silky and well combined. Season with salt to taste.
- Transfer to serving bowls and garnish with extra Parmesan, freshly ground black pepper, and lemon zest before serving.
Notes
- If your sausage is on the lean side, don't hesitate to add a little extra olive oil to the skillet after it heats up. It will help the sausage brown nicely and develop better color.
- Take your time with the leek. Those extra few minutes help it become soft, sweet, and full of flavor.
- For the smoothest sauce, let the wine and cream come to room temperature before cooking and use warm broth when adding it to the skillet.
- Orzo can vary from brand to brand, so don't worry if yours needs an extra splash of warm broth near the end.
- This dish thickens quickly as it cools, which is why I like serving it shortly after the Parmesan melts into the sauce.
- I used freshly grated Parmesan both in the sauce and on top, and I wouldn't skip the extra sprinkle before serving.
- A little lemon zest on top might seem simple, but it adds a fresh contrast that works beautifully with the rich sausage and creamy sauce.
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I do my best to provide you with the nutritional information for recipes but I'm not a certified nutritionist. The nutritional information provided should only be treated as an estimate since it will vary based on cooking methods and brands of ingredients used.
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