Loaded with zesty Italian sausage, a flavorful trio of onions, red peppers, and garlic, this creamy one-pan dish is ready to eat in just 30 minutes!
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Like most busy families, weeknights can be hectic. The last thing I want to do is add an overcomplicated meal that takes a lot of time. This Easy Orzo and Sausage Skillet looks and tastes like it took hours and expensive ingredients to make. However, it only takes about 30 minutes from start to finish! Quick skillet pasta dishes are great anytime, but they're perfect for those busy nights when you are tired, hungry, and don’t want to succumb to the fast food drive-thru lines (and prices).
Layering flavors is one my absolute favorite things about cooking and this dish does not disappoint! Whether you’re new to cooking or have made countless dishes over decades, knowing how to layer flavors is the number one way to take your food to the next level. Layering flavors isn’t and shouldn’t be overly complicated. At its core, it's simply adding complementary flavors to add delectable complexity to basic ingredients. If you’d like to learn more about how to layer flavors of food, I highly recommend the book Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
This Easy Orzo and Sausage Skillet will impress picky kids and important dinner guests alike all while requiring minimal effort on your part. I often serve it with Sauteed Sugar Snap Peas and Honey Butter Yeast Rolls. Don’t forget to add an easy delicious dessert like Lemon Sugar Cookies or Mint Chocolate Fudge!
For this Easy Orzo and Sausage Skillet you will need a few key ingredients:
Italian Sausage
We love mild Italian sausage for that savory zing, however feel free to spice it up with spicy Italian sausage. Diced chicken or kielbasa would be delicious substitutions.
Orzo
Also known as risoni, is a form of short-cut pasta shaped like a large grain of rice.
Chicken Stock
I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store.
White Wine
Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc and it gets the job done.
Buttermilk
Similar cream-based recipes call for Heavy Cream which has over 35% fat. I use buttermilk because it still gives that delicious, tangy, creaminess to the dish, but with just 1% fat we’re able to shave off quite a few calories without sacrificing flavor.
Fresh Vegetables
Onions, garlic, red peppers, and kale add so much flavor and complexity to every bite. Superfoods, like kale, offer vitamins A, B6, C, K, folate, fiber, and manganese. Spinach and Swiss Chard would be great substitutions with similar nutritional benefits.
Lemon Zest
Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater then move the fruit slightly to get more zest.
Parmesan Cheese
Fresh parmesan cheese pairs perfectly with the buttermilk to enhance the tangy richness in the dish. I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together.
Helpful Tips
Although orzo has a similar size and shape as rice, it is not gluten free. Brands like Delallo and Jovial offer gluten-free options.
To make this Easy Orzo and Sausage Skillet dairy free, swap the buttermilk for coconut milk and omit the parmesan.
To avoid the buttermilk from curdling, add it after the pasta is cooked.
For this recipe I used garden fresh basil that I dehydrated with my Excalibur Dehydrator. If you are using fresh basil, you’ll want to use 3 teaspoons for every teaspoon of dried.
To cut kale into ribbons, start by tearing the leaves from the stem. You want to follow along the stem trying to keep the leaves as large as possible. Stack the leaves together and roll into a fairly tight bundle. Slice the leaves into thin ribbons measuring about ¼” to ½” wide.
If you like this recipe, check out my Creamy Lemon Chicken and Orzo!
Serves 6
Ingredients
1 pound ground, mild Italian sausage
1 medium onion, diced
1 medium red bell pepper, diced
4 cloves garlic, minced
2 cups orzo
1 ½ cups chicken stock
½ cup buttermilk
¼ cup white wine
1 cup kale, cut into ribbons
1 Tablespoon basil
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon crush red pepper (optional)
Zest of one lemon
½ cup parmesan, fresh and finely grated
Directions
Preheat a 12-inch cast iron over medium-high heat until very hot. Cook sausage, breaking it into smaller pieces while browning until cooked through and no longer pink.
Add diced onion and red bell pepper and sauté for approximately 2-3 minutes.
Add minced garlic and sauté for approximately 1-2 minutes or until fragrant.
Add orzo and sauté for approximately 2 minutes or until lightly golden.
Carefully add chicken stock and white wine. Begin scraping the bottom of the skillet to release any stuck-on pieces.
Add kale pieces and spices. Reduce heat to low simmer for approximately 15 minutes or until orzo becomes al dente.
Add buttermilk and stir well to incorporate. Top pasta with lemon zest.
Turn off the heat and place a lid or foil to cover the skillet.
Allow pasta to rest for 5-8 minutes. Sauce will thicken as it rests.
Add parmesan cheese to the top and garnish with additional basil if desired.
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