One-Pan Orzotto Italiano
with Chicken Sausage,Tomatoes, and Spinach
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Italian Chicken Sausage
Chicken Stock Concentrate
Not included in your delivery
Preheat broiler to high or oven to 500 degrees. Bring a medium pot of salted water to a boil. Wash and dry all produce. Mince garlic. Finely chop spinach until you have 1 very packed cup (2 cups for 4 servings). (You may not use all the spinach.) Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves from stems; discard stems and finely chop leaves.
Once water is boiling, add orzo to pot and cook until al dente, 7-9 minutes. Reserve 1 cup pasta cooking water, then drain. Heat a large drizzle of olive oil in a large, high-sided pan (preferably ovenproof) over medium-high heat. Add sausage and cook, breaking up meat into pieces, until just browned, 3-4 minutes. (It’ll cook through in the next step.)
Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until fragrant and sausage is cooked through, 2-3 minutes. Stir in half the Italian Seasoning (all the seasoning for 4 servings) and season with salt and pepper. Cook, stirring, until tomatoes start to break down, 2-3 minutes more. Lower heat to medium.
Stir spinach, stock concentrate, ½ cup reserved pasta water (¾ cup for 4 servings), and cooked orzo into pan with sausage mixture. Cook, stirring, until spinach is wilted and mixture is creamy, 2-3 minutes. TIP: If mixture seems dry, stir in a splash of remaining reserved pasta water.
Stir mozzarella and a squeeze of lemon juice into pan with orzotto. Season with salt, pepper, and more lemon juice to taste. (TIP: If your pan isn’t ovenproof, transfer mixture to a baking dish at this point.) In a small bowl, combine panko, Parmesan, a drizzle of olive oil, salt, and pepper; sprinkle over pan or dish. Broil or bake until panko is golden brown, 2-3 minutes. TIP: Watch carefully for any burning.
Divide orzotto between plates. Sprinkle with parsley. Serve with any remaining lemon wedges on the side.