Pasta night just got so easy, it’s ridiculous. Everything in this recipe (and we really mean everything) comes together in a single pan. And since the orzo is cooked risotto-style, with the minimal amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal is the flavor: with chicken sausage, warmed tomatoes, and Parmesan and mozzarella cheeses, taste-wise, it’s about as big and bold as you can get.
Italian Chicken Sausage
Chicken Stock Concentrate
Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems.
Heat a drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage to pan, breaking up meat into pieces. Cook until just browned, about 3 minutes.
Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.
Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loose.
Stir ¼ cup mozzarella (we sent more) and lemon juice to taste into pan. Season with salt and pepper. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle ¼ cup panko (we sent more) and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.
Divide orzotto between plates. Sprinkle parsley over top.