Creamy Tomato and Spinach Orzo with Seared Chicken Sausage

Slice 1 lb of raw chicken sausage links into 1/2-inch coins. Peel and finely chop 1 medium yellow onion. Peel and mince 3 garlic cloves. Wash 5 oz of fresh baby spinach and pat dry.

Heat 1 tbsp of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced chicken sausage and chopped yellow onion. Sear for 5 to 6 minutes, stirring occasionally, until the sausage is beautifully browned and the onion is softened.

Stir in 3 minced garlic cloves and 0.5 tsp of red pepper flakes. Cook for 1 minute until fragrant.

Add 1.5 cups of uncooked orzo pasta directly to the skillet, stirring constantly to toast the grains slightly with the sausage and aromatics for 1 minute.

Pour in 28 oz of canned crushed tomatoes, 2 cups of chicken broth, 1 tsp of salt, and 0.5 tsp of black pepper. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pan.

Bring the mixture to a boil, then immediately reduce the heat to medium-low. Cover and simmer for 10 to 12 minutes, stirring occasionally to prevent the orzo from sticking, until the pasta is tender and has absorbed most of the liquid.

Remove the lid and stir in 0.5 cup of heavy cream and 0.5 cup of grated Parmesan cheese until melted and creamy.

Add 5 oz of fresh baby spinach in handfuls, stirring gently for 1 to 2 minutes until the spinach is fully wilted and the sauce is luscious and thick. Serve immediately.