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Italian sausage and kale orzo is a firm family favourite. Why? Not only is it creamily delicious and infinitely satisfying, it’s also a one-pan meal ready in 20 minutes. Herb-heavy sausage and garlic infused cream and dainty little orzo grains, finished with a flurry of Parmesan and a healthy handful of kale.
If pork products are not on your menu, you don’t have to miss out on the beauty of orzo. Try tomato-based Greek chicken and orzo, vegetarian creamy orzo pasta primavera or classic chicken primavera.
Sausage and orzo pasta
Sausage and pasta are a winning combination; sausage offers a protein hit, pasta brings the filling carbs, and in this This is an affiliate link.orzo recipe, Tuscan kale rounds off the meal with the vegetable component.
There are plenty of recipes out there that bring this nutritional trio together, but I’m going to tell you why I particularly like this one:
Italian sausage– while you could use any sausage, I think nothing beats this style. Italian sausage is a herb-rich, coarsely ground sausage containing fragrant fennel seeds and anise. By giving the de-cased, chopped sausage a gentle fry first, you are releasing those flavours into the oil which will further permeate the cream-based sauce. This provides a more complex flavour profile in one simple step.
Orzo– this gorgeous, little grain (not actually a grain, see my lemon chicken orzo recipe for info), has a delicate texture that is slippy and silken when cooked like this in the risotto-style. This gives the dish a luxurious mouthfeel.
Cavolo Nero– this is a powerhouse vegetable. Dark, green leaves are known to be bursting with nutrients, and this is a sneaky way to get them on the plate. A pile of foliage in a serving bowl might not fly with the veg-averse, but stirred into a creamy pasta dish and you might have more luck.
And I should probably mention, there’s only one pan to wash up! Or did I mention that already??
Recipe Tips and Notes
- Does the method seem familiar? Yes, it does! Cooking This is an affiliate link.orzo (in stock and without draining it) is very similar to the risotto method. We could even call it ‘orzotto’!
- I’ve used Italian flavoured sausage. I think its herby-ness really contributes to the layers of flavour. But you can use a sausage of your choice.
- When it comes to deglazing the pan, there are options; dry white wine, , or chicken stock if you tend not to cook with wine.
- Cavolo Nero, aka Tuscan Kale, was a must for me in this orzo recipe. It is a quintessentially Tuscan ingredient, packed with nutrients, and has a strong, earthy flavour. It’s one that I use often, such as to flavour this Salmon Orzo!
- Any leftover kale can be thrown into almost any soup or stew, or used to make my Tuscan kale pesto. It’s such a versatile ingredient, it will become a regular on your shopping list too!
- If you’re not a fan of dark, leafy greens however, you can use green peas or broccoli instead.
- At home, this is a satisfying main meal for us. But it also makes for a substantial side served with chicken, pork or beef.
- This is a rich recipe: sausage, cream and cheese! I choose sides that will bring balance and aid digestion.
Serving suggestions
So, what sides might they be? I am a salad lover, a peppery, green garden salad would do me any time of year. Warm side vegetable dishes like lemon butter green beans or broccoli are perfect partners too, thanks to their crunch and lemony acidity.
For big appetites, this creamy orzo dish can be served Italian style alongside a meat dish. I’d serve something simple like a bacon-wrapped tenderloin, or lemon butter chicken cutlets both ready in around 30 minutes.
And if you’ve still got room, a bouncy, garlic focaccia!
Storage and leftovers
I’m not a believer in saving leftover pasta. It’s always a sad and stodgy disappointment the second time round. I endeavour to cook the exact amount for one meal. But it can be hard to get the calculations right, some days you’re just less hungry than others!
So, if you have too much to go, this sausage and orzo pasta will keep covered in the fridge for 3-4 days. Reheat on the hob with a splash of water or chicken stock.
As with all recipes that use cream, it’s not a good freezing option.
More recipes to try
- Instant Pot Risotto with Broccoli
- Creamy Chorizo and Spinach Orzo
- Spicy Sausage Pasta with Ricotta
- Creamy Orzo Pasta with Roasted Butternut Squash
Italian Sausage and Kale Orzo
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 200g / 7 oz Italian sausages, casings removed
- 2 cloves garlic
- 200g / 1 cup This is an affiliate link.orzo
- 125ml / 1/2 cup dry white wine
- 500ml / 2 cups This is an affiliate link.chicken stock
- 250ml / 1 cup double / heavy cream
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese
- 100g / 3.5 oz Cavolo Nero / kale , tough stalks removed
- Salt to taste
Instructions
- In a large pan heat the olive oil and cook the diced sausages over medium heat while breaking them up with a spatula, add the minced garlic and cook for 30 seconds while stirring.
- Add the orzo and stir until it’s coated in the fat from the sausages, then deglaze with the white wine and simmer over low heat for a minute or so or until the wine is reduced.
- Now add the chicken stock and double cream with a pinch of salt, stir well making sure no grains of orzo are sticking to the bottom of the pan, bring to a simmer and cook uncovered 5 minutes, then add kale and cook for 5 minutes longer, stir in Parmesan cheese and take off the heat. Salt to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious!
Didn’t have kale and so used pointy cabbage, also had to change pasta for a tiny shape called Sorprese.
Glad you enjoyed it, Joanna.
Is it okay to substitute spinach for the KALE in the Italian Sausage & kale Orzo recipe?
Absolutely but I would just stir it in at the end and let it wilt for a minute. Spinach barely takes any time to cook compared to kale.
I have been following your blog for many years and love your recipes.
Do you think it could work to make this recipe with arborio or brown rice or another gluten-free grain?
Thank you.
You can absolutely use arborio rice. There are many risotto recipes on my blog, which could be useful as a guideline. You can use brown rice but it will take a lot longer to cook.