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Serves
US | Metric
Ingredients
  • Olive Oil, for frying
  • 800 g Sausage Meat
  • 1 Large White Onion, diced
  • 4 Cloves of Garlic, peeled and crushed
  • 1 tsp Chilli flakes
  • 1 tbsp Tomato Paste
  • 125 ml Red Wine (optional)
  • 2 Tins of Chopped Tomatoes
  • 200 ml Chicken/Veg Stock
  • Knob of Butter
  • 2 Courgettes, diced into 1cm cubes
  • Zest of half a lemon
  • 300 g Spinach
  • 1 tsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Ball of Mozzarella
  • Handful of Rocket leaves, for garnish
  • Handful of Parsley, roughly chopped
  • Extra Virgin Olive Oil
  • 500 g Orzo (or pasta of choice)
One Pot Sausage Orzo One Pot Sausage Orzo

One Pot Sausage Orzo

A quick and easy meal, all thrown into one big pot. Perfect for midweek meals when all you want is cosy comfort food with minimal effort!

Prep 10 minutes
Total 40 minutes
  1. Begin by adding 2 tbsps of the olive oil to a large, wide pan, set on a medium heat. Add in the chopped onions and chilli flakes, fry until the onions have softened and have begun to turn a lovely golden colour, around 7mins.
  2. Add in the sausage meat, breaking it up with your spoon as you fry. Cook until browned then add in the crushed garlic and tomato paste. Continue to cook until the garlic is fragrant and the tomato paste has begun to split slightly.
  3. At this point, pour in the red wine to deglaze the pan and scrape up those gnarly bits at the bottom.
  4. Cook the alcohol off for 5mins then tip in the tinned tomatoes and stock. Stir well to combine and allow to come to a rolling simmer for 10mins. Turn down the heat to low and grate in the lemon zest. Stir again to combine.
  5. At this stage add in the salt, pepper, sugar and butter, adjusting the seasoning to your liking.
  6. Set a large saucepan of salted water onto boil. Once bubbling add in the orzo pasta and cook until al dente. Drain the pasta and retain a mug full of the starchy water. Set aside for now.
  7. Set your grill to 200℃
  8. Add the diced courgettes into the sauce and stir well, ensuring the cubes are immersed in the sauce. Continue to cook for another 10mins. You still want these to have a bite.
  9. Add in the spinach and wilt down into the sauce. Tip in the orzo, stirring well to combine. Pour in a splash of the starchy water to help the sauce coat the pasta. You want it to be a fairly thick consistency and not too watery!
  10. Pour in a glug of the Exta Virgin Olive Oil, stir again. This will give the sauce a lovely glossy finish.
  11. Tear up the mozzarella ball into small chunks and dot all around the pan. Place under the grill for 5mins. Keep an eye on it to ensure you don’t burn the cheese! You want it to have a lovely golden colour with a gooey pull when you serve it.
  12. Sprinkle a few rocket leaves and the chopped parsley over to finish. Take the whole pot to the table and let everyone dig in!
One Pot Sausage Orzo One Pot Sausage Orzo

One Pot Sausage Orzo

A quick and easy meal, all thrown into one big pot. Perfect for midweek meals when all you want is cosy comfort food with minimal effort!

favorite
print
like
Prep 10 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • Olive Oil, for frying
  • 800 g Sausage Meat
  • 1 Large White Onion, diced
  • 4 Cloves of Garlic, peeled and crushed
  • 1 tsp Chilli flakes
  • 1 tbsp Tomato Paste
  • 125 ml Red Wine (optional)
  • 2 Tins of Chopped Tomatoes
  • 200 ml Chicken/Veg Stock
  • Knob of Butter
  • 2 Courgettes, diced into 1cm cubes
  • Zest of half a lemon
  • 300 g Spinach
  • 1 tsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Ball of Mozzarella
  • Handful of Rocket leaves, for garnish
  • Handful of Parsley, roughly chopped
  • Extra Virgin Olive Oil
  • 500 g Orzo (or pasta of choice)

  1. Begin by adding 2 tbsps of the olive oil to a large, wide pan, set on a medium heat. Add in the chopped onions and chilli flakes, fry until the onions have softened and have begun to turn a lovely golden colour, around 7mins.
  2. Add in the sausage meat, breaking it up with your spoon as you fry. Cook until browned then add in the crushed garlic and tomato paste. Continue to cook until the garlic is fragrant and the tomato paste has begun to split slightly.
  3. At this point, pour in the red wine to deglaze the pan and scrape up those gnarly bits at the bottom.
  4. Cook the alcohol off for 5mins then tip in the tinned tomatoes and stock. Stir well to combine and allow to come to a rolling simmer for 10mins. Turn down the heat to low and grate in the lemon zest. Stir again to combine.
  5. At this stage add in the salt, pepper, sugar and butter, adjusting the seasoning to your liking.
  6. Set a large saucepan of salted water onto boil. Once bubbling add in the orzo pasta and cook until al dente. Drain the pasta and retain a mug full of the starchy water. Set aside for now.
  7. Set your grill to 200℃
  8. Add the diced courgettes into the sauce and stir well, ensuring the cubes are immersed in the sauce. Continue to cook for another 10mins. You still want these to have a bite.
  9. Add in the spinach and wilt down into the sauce. Tip in the orzo, stirring well to combine. Pour in a splash of the starchy water to help the sauce coat the pasta. You want it to be a fairly thick consistency and not too watery!
  10. Pour in a glug of the Exta Virgin Olive Oil, stir again. This will give the sauce a lovely glossy finish.
  11. Tear up the mozzarella ball into small chunks and dot all around the pan. Place under the grill for 5mins. Keep an eye on it to ensure you don’t burn the cheese! You want it to have a lovely golden colour with a gooey pull when you serve it.
  12. Sprinkle a few rocket leaves and the chopped parsley over to finish. Take the whole pot to the table and let everyone dig in!