Italian Sausage Orzo

What an easy and delicious dinner!  I love a simple cream sauce.  Add in some Italian sausage and spinach and I’m gonna be a member of the clean plate club for sure!

INGREDIENTS

16 ounces Italian sausage
1/2 medium onion chopped
3-4 cloves garlic minced
1/2 teaspoon crushed red pepper flakes optional, or more to taste
1 cup uncooked orzo pasta
2 cups chicken broth
1 cup heavy/whipping cream
1/2 cup freshly grated parmesan
2 cups (packed) fresh baby spinach
Salt & pepper to taste

DIRECTIONS

• Take the sausage meat out of its casings and crumble it into a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes.

• Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onion has softened.

• Stir in the garlic, red pepper flakes, and orzo, and cook for around 30 seconds.

• Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (or else the orzo may 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 spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.