About this recipe

A hearty, one-pot weeknight dinner that brings together savory Italian sausage, tender orzo pasta, and a rich tomato-herb broth. Everything cooks together in a single skillet, so the orzo absorbs all the savory drippings and aromatics for maximum flavor — and cleanup is a breeze.

Instructions

1. 1

   Heat the olive oil in a large, deep skillet over ^[medium-high heat]. Add the Italian sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer the Italian sausage to a plate, leaving the drippings in the pan.

2. 2

   Reduce the heat to ^[medium]. Add the diced yellow onion to the same skillet and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook for 1 minute more until fragrant. Stir in the tomato paste and cook for another minute, letting it caramelize slightly.

3. 3

   Add the diced tomatoes (with their juices), chicken broth, dried oregano, smoked paprika, red pepper flakes (if using), kosher salt, and black pepper. Stir to combine and bring to a gentle boil. Return the browned Italian sausage to the pan.

4. 4

   Stir in the dry orzo pasta. Reduce the heat to ^[medium-low], cover the skillet, and simmer, stirring every 2–3 minutes to prevent sticking, until the orzo pasta is tender and has absorbed most of the liquid, about 12–15 minutes. If it looks too thick before the orzo pasta is done, add a splash of chicken broth or water.

5. 5

   Taste and adjust seasoning with kosher salt and black pepper. Serve directly from the skillet, topped with freshly grated Parmesan cheese and chopped Italian flat-leaf parsley.