One-Pot Creamy Tuscan Sausage Orzo

1. Heat olive oil in a large, deep skillet or wide Dutch oven over medium-high heat. Squeeze the sausage meat out of its casings and add it to the pan in rough chunks. Press down slightly and cook undisturbed for 2–3 minutes to develop a golden crust, then break apart with a spoon and cook through, about 3 more minutes. Transfer sausage to a plate and set aside, leaving the rendered fat in the pan.

2. Reduce heat to medium. Add the diced onion to the same pan and sauté in the sausage fat for 4–5 minutes until softened and translucent. Add the minced garlic, chili flakes, and sun-dried tomatoes and cook for a further 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute, letting it caramelize slightly on the bottom of the pan.

3. Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it reduce for 2 minutes. Add the orzo, chicken stock, and heavy cream. Stir well to combine, then return the browned sausage to the pan. Season with salt and black pepper.

4. Bring the mixture to a gentle boil, then reduce heat to medium-low. Cook uncovered, stirring frequently, for 10–12 minutes until the orzo is al dente and has absorbed most of the liquid, creating a creamy, risotto-like consistency. If it thickens too quickly, add a splash more stock.

5. Remove the pan from heat. Stir in the baby spinach in two batches, folding it through until just wilted, about 1 minute. Add the grated Parmigiano-Reggiano and stir until fully melted into the sauce. Taste and adjust seasoning if needed. Divide into bowls and top with fresh basil leaves. Serve immediately.