Creamy Sausage Orzo Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 teaspoon oregano, dried
02 -
4 garlic cloves, finely chopped
03 -
1/2 medium onion, diced small
04 -
1 cup uncooked orzo
05 -
2 celery stalks, finely diced
06 -
4 cups chicken stock
07 -
2 cups (packed) fresh spinach leaves (optional)
08 -
1 (28 ounce) can tomatoes, diced (with juices)
09 -
16 ounces of Italian sausage, casing removed if necessary
10 -
Salt and pepper as you like
11 -
1/2 cup of heavy cream (or whipping cream)
12 -
2 tablespoons all-purpose flour
# Instructions:
01 -
Cook sausage in a big pot over medium heat for around 7-10 minutes until it crisps up. Put cooked meat onto a towel-lined plate, leaving a tablespoon of fat behind.
02 -
Pop in the onion and celery. Let them cook for 4-5 minutes. Sprinkle in the flour, add garlic right after, and mix it all up for about 1 minute.
03 -
Pour in chicken stock bit by bit, stirring as you go until flour disappears. Toss in tomatoes, oregano, and the sausage. Get it heating at a gentle boil.
04 -
Pour your cream and drop in the orzo. Turn the heat down and let it gently simmer for around 12 minutes, giving an occasional stir so nothing sticks.
05 -
Mix in spinach, then adjust salt and pepper as you prefer.
# Notes:
01 -
Orzo keeps soaking up liquid—cook it by itself if you'll have leftovers.
02 -
Ground sausage or whole links with the casing removed works fine.
03 -
Stick to full-fat cream to stop tomato acidity from curdling it.