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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a large pan over medium heat and brown the sausage until golden, then remove from pan.
Add shallot, green bell pepper, red bell pepper, and garlic to the pan and sauté until fragrant.
Add tomato paste and cook down for 1 minute until it darkens slightly.
Pour in orzo and toast for 1 minute until lightly golden.
Add sausage back to the pan along with paprika, cayenne, garlic powder, onion powder, oregano, thyme, chicken broth, and heavy cream, and bring to a bubbly simmer.
Cover with a lid, lower heat to medium/low, and simmer for 10-15 minutes, or until orzo is cooked through and most of the liquid is absorbed.
Toss in spinach and heat until wilted.
Top with grated Parmesan and fresh parsley before serving.
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For a spicier dish, increase the amount of cayenne pepper.
Substitute chicken sausage for a lighter option.
Can I use a different type of pasta?
Yes, you can substitute orzo with another small pasta like ditalini or acini di pepe.
Is there a non-dairy substitute for heavy cream?
You can use coconut milk or a non-dairy cream alternative.
Can I make this dish vegetarian?
Yes, omit the sausage and use vegetable broth instead of chicken broth.
How can I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
It's not recommended to freeze due to the cream, which may separate upon thawing.
