Cheesy Sausage Pasta (Printable Version)
# What You'll Need:
→ For the Orzo Skillet
01 -
1 tbsp oil from olives
02 -
12 oz sliced chicken sausage (with cheddar, feta, or whatever you like)
03 -
1/2 cup finely diced onion
04 -
2 cloves garlic, crushed
05 -
1 cup orzo pasta
06 -
2 cups low-salt chicken stock
07 -
1/2 cup thick cream or tangy Greek yogurt
08 -
1/4 tsp dried thyme leaves
09 -
1/4 tsp paprika powder
10 -
3/4 tsp salt
11 -
1/4 tsp cracked black pepper
12 -
1/4 cup grated cheddar or crumbled feta
→ Optional Add-Ins
13 -
1 cup baby spinach or torn kale
14 -
1/4 cup chopped sun-dried tomatoes
15 -
1/4 tsp hot pepper flakes
→ For Garnishing
16 -
Snipped fresh parsley
17 -
More cheese on top
18 -
Freshly grated lemon peel
# How to Make It:
01 -
Warm oil in a big skillet on medium fire. Toss in chicken sausage slices and cook them for 3-5 mins till they turn golden. Take sausage out and put aside.
02 -
Using the same pan, throw in diced onion and let it cook for 2-3 mins until soft. Add crushed garlic and stir for half a minute. Drop in orzo and keep stirring for a minute to get it slightly browned.
03 -
Add your stock while scraping bottom bits loose. Sprinkle in thyme, paprika, salt, and pepper. Let it bubble gently for 8-10 mins, stirring now and then, until liquid gets soaked up and pasta feels tender but firm.
04 -
Turn heat down low. Pour in cream and mix in cheese until you get a smooth, silky sauce. Add the cooked sausage back in. If you want, mix in spinach or tomatoes and stir everything together.
05 -
Take off heat, sprinkle with parsley, extra cheese, and lemon zest. Serve it hot.
# Additional Tips:
01 -
Regular cream and cheese make this dish creamier than low-fat options would.
02 -
Don't let the orzo get mushy - it should still have a little firmness.
03 -
Browning the orzo before adding liquid gives it a tasty, nutty flavor boost.