One-Pot Garlic Butter Sausage and Orzo
Need a fast, filling dinner with minimal cleanup? This one-pot garlic butter sausage and orzo delivers smoky depth from sausage, silky garlic-butter sauce, and tender orzo—all in under 30 minutes and in a single skillet.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 14 oz smoked turkey or beef sausage sliced (pork-free alternative to kielbasa)
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup orzo pasta dry
- 2.5 cups chicken broth
- 0.25 tsp black pepper
- 0.25 tsp paprika
- 0.25 cup grated parmesan cheese optional, for richness
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- Brown the sausage: Heat olive oil in a large skillet over medium heat. Add sliced sausage; cook 5–6 minutes until browned on both sides. Transfer to a plate.
- Sauté garlic: In the same skillet, melt butter. Add minced garlic; cook 1 minute, stirring to avoid burning.
- Toast orzo: Stir in dry orzo and toast 2 minutes in the garlic butter.
- Simmer: Add chicken broth, black pepper, and paprika. Bring to a boil, then reduce heat and simmer uncovered 10–12 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Combine: Return sausage to the skillet and stir to coat. If using, mix in parmesan until melted.
- Serve: Garnish with chopped parsley and serve hot.
Notes
Quick tips: Use smoked turkey or beef sausage for a pork-free option with bold flavor; don’t skip toasting the orzo for a nutty note; fold in spinach or peas at the end for color and nutrition. If the orzo thickens on standing, loosen with a splash of warm broth.