Simple Sausage Orzo One Pot

You’ve all loved my original Sausage Pasta recipe, so I knew we NEEDED an orzo version. Just as delicious, maybe even easier? For this Sausage Orzo one pot we’re making quick mini meatballs out of the sausages, then cooking everything in the same pan for a silky, rich sauce that just needs a stir now and then. I hope you’ll love it!

Why you’ll love this recipe

⭐️ Dinner in about 30 minutes, all made in one pan ⭐️ Delicious and inexpensive ⭐️ Crowd pleaser and super easy to make I’ve included peppers, onions and tomatoes for vegetables so it’s a complete meal. We tested this plenty of times and found that the combination of creaminess and tomato sauce worked perfectly with a simple, herby flavours.

Sausage Orzo Ingredients Notes

Olive oil – Regular type, not extra virgin! Sausages – Try to use a good quality, high meat content sausages Garlic – If you want a shortcut, frozen, pre prepared is perfect (it’s what I use mostly as one of my favourite shortcuts). Fresh is fine too Veggies – We’re using red onion and red peppers (or bell peppers/capsicum if you’re outside the UK) in this for a little sweetness Tinned chopped tomatoes / tomato puree – Any type will work for this. I do find that better quality brands are noticeable if you can Herbs – Dried oregano, fresh basil and a pinch of chilli flakes Vegetable stock – Any good quality, fairly low salt, vegetable stock is fine. I think Marigold brand is the best around. Made from a cube is fine Orzo – The dried kind you find in packets Cream cheese – Any brand is fine, low fat or regular Parmesan – Grana Padano is a good, slightly cheaper alternative to Parmesan if you prefer

Substitutions

Veggie sausages – You can try this as a vegetarian alternative dish by using chunks of veggie sausages instead. It will work really well Vegetables – Feel free to mix up the kind of veggies you add in here, according to your tastes or what you have in and needs using up

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In the freezer Orzo is always at its best when cooked and eaten immediately, but that’s not to say it won’t still be delicious if it’s out of the freezer. The texture can just become very stodgy. See the tip above for reheating. I like to squish some of the sausage chunks with the spoon as they cook so they go nice and crispy. This might be a little bit of a controversial ingredient but they honestly work so well in my Sausage Pasta. I do not like aniseed flavour AT ALL, but in that dish they do somehow just elevate it to something special. I haven’t tried or added them to this recipe, but do feel free to give it a whirl (about 1 tsp) if you’d like to give it a whirl.