Do you ever stare into your fridge at 5 PM and just wish for a dinner that actually excites you? This creamy sausage and tomato orzo is the exact answer to those hectic evenings when you want something satisfying without the pile of dishes. It comes together in one skillet, meaning you get all that rich flavour in one place while keeping your kitchen cleanup to a minimum.
Jump to:
Why We Love This Recipe
- Minimal Cleanup: Cooking everything in one pan means you spend less time scrubbing and more time eating.
- Perfect Texture: By adding the cream and cheese at the very end, the sauce stays silky and avoids curdling or breaking.
- Versatile Heat: You can easily swap between mild and hot sausage to suit whoever is sitting at your table.
Ingredients
- Mild or hot Italian sausages
- Olive oil
- Yellow onion
- Peppers
- Garlic clove
- Dried oregano
- Dried basil
- Chili flakes
- Tomato paste
- Tomatoes
- Dry orzo
- Low-sodium chicken broth
- Kosher salt
- Black pepper
- Heavy cream
- Parmesan
- resh basil or parsley, plus more for finishing
See the recipe card below for quantities.
Instructions
Heat a 12.5-inch skillet (or larger sauté pan) over medium to medium-high heat. Add the sausage and cook, breaking it into small bite-sized pieces, until browned and cooked through, 6 to 8 minutes. If the sausage is very lean, add the olive oil first. If there is excess fat in the skillet, spoon off all but about 1 tablespoon.
Add the onion and peppers. Cook, stirring often, until softened and starting to pick up a little colour, 5 to 6 minutes.
Stir in the garlic, oregano, basil, and chili flakes, if using. Cook for 30 seconds, just until fragrant.
Add the tomato paste and cook, stirring constantly, for 1 minute, until slightly darkened.
Push the sausage mixture to one side of the skillet, then add the tomatoes to the empty space. Cook for 1 to 2 minutes, stirring occasionally, until they start to soften. Stir the tomatoes into the sausage mixture and continue cooking for another 2 minutes until they release their juices.
Stir in the orzo and cook for 30 seconds, coating it well in the sausage fat and tomato mixture.
Pour in the chicken broth. Add the salt and pepper and stir well, scraping up anything stuck to the bottom of the skillet. Bring to a lively simmer.
Reduce the heat to medium-low, cover, and cook for 8 minutes, stirring once or twice during cooking to help prevent sticking.
Uncover and continue cooking for 3 to 5 minutes, stirring more frequently, until the orzo is al dente and the mixture looks loose and creamy. It should still look a little saucy at this stage. Add a splash more broth if needed.
Lower the heat to the lowest setting. Stir in the heavy cream, then the Parmesan, until smooth and glossy. Stir in the basil or parsley.
Taste and adjust with more salt and pepper as needed. Let the skillet sit for 2 minutes before serving. The sauce will thicken slightly as it stands.
Serve with extra Parmesan, more herbs and black pepper.
Tips, Substitutions & Serving Suggestions
- Tips: For the creamiest finish, do not cook the orzo until dry before adding the cream and Parmesan. If the orzo tightens more than you want before serving, stir in a small splash of warm broth.
- Grate your own cheese: We strongly recommend buying a block of Parmesan and grating it yourself. Pre-grated cheese is coated in starch to prevent clumping, which stops it from melting smoothly into the sauce. Grating it fresh ensures your orzo remains glossy and silky, rather than grainy.
- Measuring Cheese: For the most consistent, glossy results, we recommend measuring your Parmesan by weight (65 g or approx. 2.3 oz) rather than by volume. Finely grated cheese density varies significantly depending on how it is packed, and using a scale ensures you get the perfect creamy finish every time.
- Substitutions: Swap the heavy cream for full-fat coconut milk for a dairy-free version, though it will change the flavour profile. You can also use diced zucchini if you do not have peppers on hand.
- Serving Suggestions: Serve with extra crushed red chili peppers, a side of crusty garlic bread to soak up the extra sauce, and a simple green salad with shallot vinaigrette to cut through the richness of the cream and sausage.
- Heat Preference: Hot Italian sausage gives this a little extra kick, while mild keeps it a bit more family-friendly. For an even rosier finish, add another 1 tablespoon of tomato paste when you stir in the cream.
Storing and Reheating
- Leftovers store beautifully in an airtight container in the fridge for up to 3 days. Since orzo tends to absorb liquid as it sits, the sauce will thicken significantly once chilled. To reheat, transfer your portion to a small saucepan over medium-low heat and add a splash of chicken broth. Stir gently until the mixture is warmed through and the sauce is glossy and silky once more.
- We do not recommend freezing this dish, as the texture of the pasta and the creamy sauce are best enjoyed fresh.
Loved this Recipe? Try These Orzo Recipes Next:
- Greek Chicken and Orzo Skillet
- Lemony Chicken Piccata with Orzo and Spinach
- Chicken Ricotta Meatballs with Lemon Orzo Brodo
Transparency is important to us! We are Hestan Culinary ambassadors, and this post contains affiliate links. The thoughts, tips, and results shared in this recipe are 100% our own!
📖 Recipe
Creamy Sausage, Pepper & Tomato Orzo Skillet
Ingredients
- 1 lb mild or hot Italian sausage casings removed, 450 g
- 1 tablespoon olive oil only if needed
- 1 medium yellow onion finely diced (150 g)
- 2 medium peppers thinly sliced (240 g)
- 4 garlic cloves finely chopped
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon chili flakes optional
- 2 tablespoon tomato paste
- 2 cups tomatoes halved if cherry or grape, or diced if larger, 300 g
- 1 ¾ cups dry orzo 340 g
- 4 ¼ cups low-sodium chicken broth plus more if needed, 1.05 L
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- ½ cup heavy cream 125 ml
- 2.3 oz Parmesan, plus more for serving finely grated 65 g (See the NOTES below on Parmesan)
- 2 tablespoon fresh basil or parsley chopped, plus more for finishing
Instructions
- Heat a 12.5-inch skillet (or larger sauté pan) over medium to medium-high heat. Add the sausage and cook, breaking it into small bite-sized pieces, until browned and cooked through, 6 to 8 minutes. If the sausage is very lean, add the olive oil first. If there is excess fat in the skillet, spoon off all but about 1 tablespoon.
- Add the onion and peppers. Cook, stirring often, until softened and starting to pick up a little colour, 5 to 6 minutes.
- Stir in the garlic, oregano, basil, and chili flakes, if using. Cook for 30 seconds, just until fragrant.
- Add the tomato paste and cook, stirring constantly, for 1 minute, until slightly darkened.
- Push the sausage mixture to one side of the skillet, then add the tomatoes to the empty space. Cook for 1 to 2 minutes, stirring occasionally, until they start to soften. Stir the tomatoes into the sausage mixture and continue cooking for another 2 minutes until they release their juices.
- Stir in the orzo and cook for 30 seconds, coating it well in the sausage fat and tomato mixture.
- Pour in the chicken broth. Add the salt and pepper and stir well, scraping up anything stuck to the bottom of the skillet. Bring to a lively simmer.
- Reduce the heat to medium-low, cover, and cook for 8 minutes, stirring once or twice during cooking to help prevent sticking.
- Uncover and continue cooking for 3 to 5 minutes, stirring more frequently, until the orzo is al dente and the mixture looks loose and creamy. It should still look a little saucy at this stage. Add a splash more broth if needed.
- Lower the heat to the lowest setting. Stir in the heavy cream, then the Parmesan, until smooth and glossy. Stir in the basil or parsley.
- Taste and adjust with more salt and pepper as needed. Let the skillet sit for 2 minutes before serving. The sauce will thicken slightly as it stands.
- Serve with extra Parmesan, more herbs and black pepper.
- 💬Tried this recipe? We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips, Substitutions & Serving Suggestions
- Tips: For the creamiest finish, do not cook the orzo until dry before adding the cream and Parmesan. If the orzo tightens more than you want before serving, stir in a small splash of warm broth.
- Grate your own cheese: We strongly recommend buying a block of Parmesan and grating it yourself. Pre-grated cheese is coated in starch to prevent clumping, which stops it from melting smoothly into the sauce. Grating it fresh ensures your orzo remains glossy and silky, rather than grainy.
- Measuring Cheese: For the most consistent, glossy results, we recommend measuring your Parmesan by weight (65 g or approx. 2.3 oz) rather than by volume. Finely grated cheese density varies significantly depending on how it is packed, and using a scale ensures you get the perfect creamy finish every time.
- Substitutions: Swap the heavy cream for full-fat coconut milk for a dairy-free version, though it will change the flavour profile. You can also use diced zucchini if you do not have peppers on hand.
- Serving Suggestions: Serve with extra crushed red chili peppers, a side of crusty garlic bread to soak up the extra sauce, and a simple green salad with shallot vinaigrette to cut through the richness of the cream and sausage.
- Heat Preference: Hot Italian sausage gives this a little extra kick, while mild keeps it a bit more family-friendly. For an even rosier finish, add another 1 tablespoon of tomato paste when you stir in the cream.
Leave a Reply