Okay, first off… if you’re here because you had plans to make something healthy and impressive tonight, but instead found yourself spiraling through your third “what should I make for dinner?” Google search… just know, I get you.
It’s hard enough deciding what to eat. But then the idea of pulling out three pans, a colander, five cutting boards, and seventeen spices? Yeah, no thanks. Let’s not.
So here’s a little gift from me to you — a cozy, full-flavor Italian-inspired dinner you make in just one pan. And yes, it’s got pasta. Yes, it’s got sausage. And no, you don’t need a culinary degree or a dishwasher with superpowers.
This is the kind of meal you whip up when you want to feel a little accomplished… without needing an entire evening (or your entire spice cabinet) to do it.
And trust me, this recipe isn’t just easy — it’s the one that makes you feel like you know what you’re doing in the kitchen. Even if your idea of meal prep is buying pre-shredded cheese.
So let’s get into it.
What You’ll Need
Here’s your grocery list (or fridge dig list, depending on how stocked your kitchen is right now). It’s short, sweet, and full of flavor.
- Olive oil (about 2 tablespoons — or enough to lightly coat your pan)
- 2 Italian sausages (you can go spicy or mild, whatever your mood is)
- 1 medium onion (chopped small enough so no one gets a raw bite)
- 1 bell pepper (any color, chopped — yellow and red add a nice sweetness)
- 3 cloves of garlic (minced or grated — or more if you love it like I do)
- Italian seasoning (about 2 teaspoons — dried oregano/basil works too)
- Balsamic vinegar (1 tablespoon, trust me on this)
- Chicken broth (1½ cups — low sodium if possible)
- Marinara sauce (1 cup — the jar in your pantry totally counts)
- Orzo pasta (1 cup — it’s like rice and pasta had a cute little baby)
- Baby spinach (2 handfuls — or any leafy green)
- Salt and pepper (always to taste)
- Shredded cheese (mozzarella, parmesan, or whatever you’ve got that melts well)
That’s it. Nothing fancy. Just ingredients that know how to work together.
Let’s Talk About The Real Magic of This Recipe
Here’s what makes this recipe so loved (and honestly, kind of genius):
You cook the sausage until it’s golden and juicy, let those natural oils flavor the veggies, and then cook the pasta right in the sauce and broth. So it soaks up all that goodness — no separate boiling, draining, or second pan.
It’s creamy without cream, comforting without being heavy, and feels way fancier than it actually is.
And the best part? Once it’s in the pan, it’s pretty much hands-off.
You can dance around the kitchen, scroll TikTok, or sit on the couch while it does its thing. No judgment here.
What You’ll Need Equipment-Wise
This is very minimal. So if your kitchen is usually “order in” territory, this one’s got your back.
- A large nonstick or stainless steel skillet (ideally 10–12 inches wide, with a lid)
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula (or hey, just a regular spoon works too)
That’s literally it. You can even skip the spoon and just shake the pan once or twice. I won’t tell.
Step-by-Step Instructions (With No Stress)
Alright, here’s how it goes down.
Step 1: Sear your sausage.
Drizzle olive oil into your pan and heat it over medium-high. Add the sausage whole (don’t slice it yet), and cook until it’s browned on all sides and cooked through. Remove it from the pan and let it rest for a bit. You’ll slice it later.
Step 2: Add your onions and peppers.
Toss them into the same pan — let them pick up all the flavor left behind. Add a tiny pinch of salt and let them cook for about 4–5 minutes, until soft and golden.
Step 3: Garlic and herbs.
Stir in the garlic and Italian seasoning. Give it a minute — just enough to smell amazing. If you’re feeling fancy, a dash of chili flakes goes great here.
Step 4: Deglaze with balsamic.
Pour in that tablespoon of balsamic vinegar and stir to scrape up anything stuck to the bottom. That stuff? That’s where the flavor lives.
Step 5: Add broth, marinara, orzo, and sausage.
Slice up your sausage and throw it back in. Pour in the broth and marinara. Add the orzo. Stir it all together and bring it to a simmer.
Step 6: Cover and let it do its thing.
Pop on a lid, reduce heat to medium-low, and let it simmer for 12–15 minutes. Stir a few times to make sure the orzo isn’t sticking to the bottom. You’re looking for a creamy texture — not dry, not soupy. Just right.
Step 7: Add spinach + cheese.
Once the orzo is cooked, toss in your spinach. Stir until it wilts. Sprinkle cheese over the top, turn off the heat, and let the whole thing rest for a couple of minutes.
Step 8: Taste and adjust.
This is where you check the salt, add more cheese if needed, and maybe top it with a drizzle of olive oil if you’re feeling extra.
Serve warm. Eat happy.
Pro Tips That’ll Make You Feel Like a Pro (Even If You’re Not)
- Don’t rush the sausage. Brown = flavor. Let it sit in the pan long enough to get a crust before turning.
- Use low-sodium broth. That way you control the salt. You can always add more, but you can’t un-salt.
- No lid? No problem. Just use a baking sheet or cover with foil while simmering. It works.
- Add the spinach last. If you add it too early, it gets weird and mushy. We want wilted, not sad.
- Too thick? Add a splash of broth. Or a tiny bit of water to loosen it up before serving.
Substitutions & Variations (Because Sometimes You’ve Gotta Work With What You’ve Got)
- No orzo? Use another small pasta like ditalini or even couscous. You’ll just need to keep an eye on the liquid-to-pasta ratio.
- No marinara? A can of crushed tomatoes with some garlic powder, onion powder, and extra seasoning works great.
- Sausage-free? Use chopped chicken thighs, turkey sausage, or even mushrooms for a meatless version.
- Cheese-free? Totally fine. Skip it, or try a plant-based option.
- Want it spicy? Go with hot sausage or toss in a pinch of cayenne or red chili flakes.
Can I Make This Ahead?
Kind of! You can cook the sausage and chop the veggies in advance. Store them in the fridge for a day or two, and then just toss everything together when you’re ready to cook.
I wouldn’t cook the full dish ahead of time, though. Orzo tends to keep absorbing liquid and can turn into a mushy situation. Fresh is best here.
Leftovers & Storage
Got some left? Yay.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat on the stove or in the microwave with a splash of broth or water to bring it back to life.
- Freezing isn’t ideal. The texture changes a bit too much, so I’d skip that.
Extra Notes for the Nerds (Like Me)
- One serving (generously) has around 450–500 calories, depending on how cheesy you go.
- You’re getting fiber, protein, and iron — and a little vitamin C from those peppers and spinach.
- Want to go dairy-free or gluten-free? Sub the orzo with gluten-free pasta and skip the cheese or use a plant-based version.
- This pairs SO well with a quick arugula salad or a glass of red wine (or both, because balance).
FAQ – Because You Might Still Be Wondering…
Can I make this vegetarian? Yes! Just use plant-based sausage or skip it and bulk up with more veggies like mushrooms or zucchini.
Do I need to cook the orzo first? Nope! That’s the beauty of this dish. It cooks right in the sauce and broth — all the flavor soaks in.
What if my orzo is still hard at the end? Just add a splash more broth and simmer for another couple of minutes. Easy fix.
Can I use rice instead? You could, but rice takes longer and the liquid ratio will need to be adjusted. Stick with orzo for best results.
Wrap Up
So that’s it. Dinner is done. You’ve made a one-pan wonder that feels like comfort food and saves you from a dishwashing marathon.
Honestly? I hope this becomes one of those meals you come back to over and over — the one you make when you want something warm and good and real, but don’t want to think too hard about it.
If you try it, let me know how it went in the comments. Did you use a different sausage? Did you forget the cheese and then remember and double it like me? Tell me everything. I love hearing how you make these recipes your own.
Till next time — eat well, laugh a lot, and please don’t forget to clean your stovetop. That stuff gets sticky.