This Orzo Pasta recipe is filled with garlic, tomatoes, artichoke hearts, asparagus, and chicken sausage. Drizzled with fresh lemon juice and sprinkled with parmesan cheese, you’ll love this easy, 30-minute one-pot recipe!
Easy, One-Pot Orzo Pasta
I don’t usually cook dry pasta directly in sauces or brothy soups. A personal preference thing, I really dislike when my pasta gets too mushy. However, orzo, the cute little short-cut pasta that looks crazy identical to rice, is one of few exceptions that allow me to break this (self-imposed) rule.
In this post, you’ll find one of my favorite one-pot orzo pasta recipes! Easy and non-mushy, it’s just one delicious example of how you can combine simple everyday ingredients to make something truly delicious.
Love orzo but hoping to serve something a little lighter? Try this orzo arugula salad with feta and grapes.
What is Orzo?
Orzo may look like a type of long-grain rice, but it is actually a type of short-cut pasta. Also known as risoni, you’ll find that most orzo is made from semolina flour, a type of durum wheat. As such, orzo is not gluten-free.
How to Cook Orzo Pasta
Orzo is very easy to cook. You can cook it in a big pot of salted boiling water until softened, or al dente (the same way you would other types of pasta). Or, as in this case, with a handful of other ingredients and an exact amount of liquid.
For this one-pot orzo pasta recipe, we’re cooking the orzo in a tomato-based broth with onions, garlic, chicken sausage, artichoke hearts, and asparagus. Orzo takes just about 8 minutes to cook once it is added to boiling sauce or liquid, so remember to keep a close watch and stir often (short-cut pasta, like rice, sinks to the bottom of the pot and can burn).
Cooking Tips
- I added Italian chicken sausage. Feel free to substitute with your favorite variety of chicken sausage or pork sausage. You may also use ground pork sausage in place of sliced sausage links. Be sure to brown the ground sausage with the onions.
- If your sausage is not precooked or smoked (most chicken sausage is already pre-cooked), cook it first before slicing and adding to the pasta.
- Make this recipe vegetarian by omitting the sausage and parmesan cheese and swapping the chicken broth for veggie broth.
- I added parmesan cheese but crumbled feta cheese is my other favorite addition. The tanginess from the feta cheese is really wonderful with the tomato sauce.
- The orzo will continue to cook and absorb liquid even after it has been removed from heat. Enjoy leftovers within 3-4 days. You may need to add a little water or broth when reheating (microwave recommended).
- I do not recommend freezing.
What to Serve with Orzo Pasta
My favorite thing to serve with this easy one-pot pasta is a simple green salad and a slice of garlic bread. Dinnertime perfection!
Have you tried making this Orzo Pasta Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
One-Pot Orzo Pasta with Tomatoes and Artichoke Hearts
Ingredients
- 1 tablespoon olive oil
- 1 onion - minced
- 5 cloves garlic - minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1½ cups orzo
- 1 pound chicken sausage - sliced (see notes)
- 1 (15 ounce) can artichoke hearts - drained and halved
- 3 cups low-sodium chicken broth - or water or vegetable broth
- 2 cups marinara sauce
- 1 (15 ounce) can diced tomatoes
- 1 pound asparagus - woody ends removed and chopped into 1-inch pieces
- ½ cup parmesan cheese - plus more for serving
- fresh lemon juice - for serving
Instructions
- Heat the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion and cook until translucent and starting to soften (about 3 minutes). Stir in the fresh garlic, salt, black pepper, and Italian seasoning. Cook for an additional 1 minute, stirring continuously.
- Add the orzo pasta, sliced chicken sausage, and halved artichoke hearts. Cook, stirring often, for 2-3 minutes, or until the orzo is toasted (not brown and not burning).
- Add the chicken broth, marinara sauce, diced tomatoes, and chopped asparagus. Increase heat to high heat and bring to a low boil before reducing the heat to medium-low. Simmer, uncovered, for approximately 10 minutes, or until the orzo is cooked (stir often to prevent the orzo from sticking to the bottom of the pot).
- Remove from heat and season with additional salt and pepper, to taste. Gently stir in the grated parmesan cheese and serve with plently of fresh lemon juice.
Jessica’s Notes
- I added Italian chicken sausage. Feel free to substitute with your favorite variety of chicken sausage or pork sausage. You may also use ground pork sausage in place of sliced sausage links. Brown the ground sausage with the onions.
- If your sausage is not precooked or smoked (most chicken sausage is already pre-cooked), cook it first before slicing and adding to the pasta.
- Vegetarian: Make this recipe vegetarian by omitting the sausage and parmesan cheese and swapping the chicken broth for veggie broth.
- Cheese: In the images, you’ll see that I have added parmesan cheese. Another amazing option is crumbled feta cheese. The tanginess from the feta cheese is really wonderful with the tomato sauce.
- The lemon juice is optional but highly recommended.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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