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One-Pot Garlic Butter Sausage and Orzo

One-Pot Garlic Butter Sausage and Orzo

A quick and comforting one-skillet meal featuring smoky sausage, tender orzo pasta, and rich garlic butter. Ready in 25 minutes with minimal cleanup.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage sliced into 1/4-inch thick rounds
  • 4 cloves garlic minced
  • 2 tablespoons butter
  • 1 cup orzo pasta
  • 2.5 cups chicken broth low-sodium recommended
  • 2 tablespoons fresh parsley chopped
  • Salt and pepper to taste

Equipment

  • 12-inch large skillet or deep saute pan
  • Wooden spoon or spatula
  • Knife and cutting board

Method
 

  1. Heat a 12-inch skillet over medium-high heat. Add the sliced sausage and brown for 3 to 4 minutes per side until caramelized edges form. If excess fat pools, drain off all but 1 tablespoon. Remove sausage and set aside.
  2. Reduce heat to medium and melt the butter in the same skillet. Add minced garlic and saute for 45 seconds, stirring constantly until fragrant and golden.
  3. Add the orzo to the skillet and stir to coat in garlic butter. Toast for 2 to 3 minutes, stirring frequently, until the pasta turns slightly golden and releases a nutty aroma.
  4. Pour in the chicken broth and bring to a boil. Reduce to a gentle simmer and cook for about 10 minutes, stirring every 2 minutes, until orzo is tender and some creamy liquid remains. Add more broth if needed.
  5. Return the browned sausage to the skillet and stir to combine. Cook for 2 to 3 minutes to meld flavors. Remove from heat and let rest for 2 minutes. Sprinkle with fresh parsley, season with salt and pepper to taste, and serve hot.

Notes

For best results, use a 12-inch wide skillet to allow even cooking. Slice sausage into 1/4-inch rounds for optimal browning. Don't skip browning the sausage as it adds depth of flavor. You can add spinach, peas, or bell peppers during the last 2 to 3 minutes for extra vegetables. If the mixture becomes too thick, add a splash more broth. Sprinkle with Parmesan or feta for extra richness. The 2-minute rest allows the orzo to finish cooking and absorb remaining sauce.