Description
This creamy, savory sausage orzo recipe is a perfect weeknight dinner, featuring aromatic chicken sausage and a rich tomato base for a hearty meal. It is designed for minimal fuss, offering a wholesome and quick solution for feeding hungry loved ones.
Ingredients
- 1 lb ground chicken sausage
- 1.5 cups orzo pasta
- 3 cups chicken or vegetable broth
- 28 oz undrained diced tomatoes
- 2 tablespoons harissa paste (ensure alcohol-free)
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 red onion, thinly sliced
- 1 tablespoon sumac
- 2 tablespoons all-purpose flour
- 0.5 cup olive oil (for frying)
- 3 tablespoons olive oil (for cooking)
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons cold water
- 0.25 cup fresh flat-leaf parsley, chopped
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Crispy Sumac Onions: Lightly toss thinly sliced red onion with 2 tablespoons all-purpose flour. Heat about 0.5 cup olive oil in a small pot to shimmer (350(degree)F or 175(degree)C). Fry onions in batches until golden brown and crisp (2-3 minutes). Drain on paper towels, then sprinkle with 1 tablespoon sumac and salt while warm.
- Brown Chicken Sausage: In a large, deep skillet, heat 1 tablespoon olive oil over medium-high heat. Add 1 lb ground chicken sausage, breaking it up and cooking until deeply browned and cooked through (5-7 minutes). Drain excess fat; transfer sausage to a plate and set aside, reserving the skillet.
- Sauté Aromatics And Harissa: Reduce heat to medium. Add 2 tablespoons olive oil to the same skillet. Sauté 1 finely chopped yellow onion until softened and translucent (5-7 minutes). Stir in 4 cloves minced garlic and 2 tablespoons harissa paste, cooking for 1 minute more until fragrant.
- Simmer Tomatoes Broth Orzo: Stir in 28 oz undrained diced tomatoes and 3 cups chicken or vegetable broth. Bring to a gentle simmer, scraping up any browned bits from the skillet bottom. Add 1.5 cups orzo pasta; stir well. Reduce heat to medium-low, cover, and cook for 10-12 minutes until al dente and most liquid is absorbed, stirring occasionally. (If it looks too dry, add a splash more broth).
- Combine, Season And Finish: Stir the cooked chicken sausage back into the orzo mixture. Season with black pepper and salt to taste. Remove from heat and let rest, covered, for 5 minutes. While resting, whisk 3 tablespoons tahini, 1 tablespoon lemon juice, and 2 tablespoons cold water for a creamy drizzle. Serve topped with tahini drizzle, half of the crispy sumac onions, and 0.25 cup fresh chopped parsley.
Notes
Avoid overcooking orzo; check for al dente firmness and stir regularly to prevent sticking. For a touch of heat, add red pepper flakes with the garlic. For a richer finish, stir in cream cheese at the end. Protein swaps include ground turkey, lean ground beef, or plant-based sausage. Vegetable broth can substitute chicken broth, and dried Italian herbs can replace fresh parsley. For healthier options, use low-sodium broth, organic sausage, or add extra finely chopped vegetables like zucchini or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups (approx. 275 g)
- Calories: 680 calories
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 39 g
- Saturated Fat: 8 g
- Unsaturated Fat: 31 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 40 mg
Keywords: easy dinner, weeknight meal, creamy orzo, chicken sausage, tomato base, harissa, sumac, one-pan, Mediterranean