We love orzo recipes for quick weeknight dinners, and this Sausage Orzo is both simple and satisfying. It’s cooked in one pan and ready in about 30 minutes.
If you enjoyed the original Sausage Pasta, this orzo version delivers all the same comforting flavors with even less fuss. We form quick mini meatballs from sausage meat, brown them, then simmer everything together in the same pan so the orzo cooks in a silky tomato-cream sauce.
It’s family-friendly, filling, and great for busy evenings.
Why you’ll love this Sausage Orzo recipe
⭐️ Dinner in about 30 minutes, all made in a single pan
⭐️ Flavorful yet budget-friendly
⭐️ A crowd-pleasing, easy one-pan meal
Sarah’s Notes
Orzo is ideal for one-pan meals: it cooks quickly and creates a lovely rice-like texture that soaks up sauce. Pairing it with sausages creates a quick, satisfying dinner.
This recipe includes red onion, peppers and tomatoes so the dish is a complete meal. The blend of tomato sauce and a touch of cream cheese gives a rich, slightly creamy finish balanced by fresh basil and oregano.
Sausage Orzo Ingredients
- Olive oil – Use regular olive oil for frying.
- Sausages – Choose good-quality sausages with a high meat content.
- Garlic – Fresh or frozen prepped garlic both work well.
- Veggies – Red onion and red peppers add sweetness and color.
- Tinned chopped tomatoes and tomato purée – Use your preferred brand.
- Herbs – Dried oregano, torn fresh basil and a pinch of chilli flakes.
- Vegetable stock – Hot stock made from a cube is fine.
- Orzo – Dried orzo pasta.
- Cream cheese – Adds creaminess to finish the sauce.
- Parmesan – Freshly grated for serving.
- Sea salt & freshly ground black pepper – To taste.
How to make Sausage Orzo Pasta
1. Remove sausage meat from the casings and break into small chunks. Heat oil in a large sauté pan over high heat and brown the sausage pieces until golden, about 5 minutes.
2. Add garlic, chopped red onion and diced red peppers. Cook for about 5 minutes, until the onion softens and the garlic becomes fragrant.
3. Stir in the chopped tomatoes, tomato purée, dried oregano, chilli flakes, hot vegetable stock and the orzo. Cover and simmer for 10–15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
4. Off the heat, stir in the cream cheese for a silky finish, then top with grated Parmesan and shredded fresh basil before serving.
Hint: If the mixture looks too dry before the orzo is cooked, add a splash of water or stock a little at a time until it reaches the right consistency.
Favourite orzo recipes…
One Pot Pasta
Marry Me Chicken Orzo {One Pot Recipe}
One Pot
Orzo Bolognese {One Pot}
Orzo
Creamy Lemon Chicken Orzo
Dump & Bake
Halloumi & Butternut Squash Orzo Bake
Substitutions
- Veggie sausages – Use vegan or vegetarian sausages for a meat-free alternative; the recipe works well with those.
- Vegetables – Swap or add vegetables to suit your pantry: courgette, mushrooms, spinach or frozen peas are all good options.
Leftovers & Reheating
In the fridge: Orzo can thicken after cooling. Add a splash of water or an ice cube when reheating to loosen the sauce and prevent it drying out.
In the freezer: The texture may change after freezing, but it still reheats well if you defrost gently and add a little extra liquid when warming.
Recipe Tips
Peeling sausages and forming the meat
Cut the casing down the length, remove the sausage meat and break it into chunks. Press some pieces flat with a spoon as they cook to get crisp edges.
Optional: Fennel seeds
If you like a subtle fennel note, try 1 tsp of crushed fennel seeds. It’s optional but can enhance the sausage flavor for some palates.
More Sausage recipes…
Dump & Bake
Sticky Sausage Tray Bake
Comfort Food
Cowboy Pie {Mash-Topped Sausage & Beans}
Pork
Toad in the Hole {Foolproof Recipe!}
One Pot
Sausage Casserole
FAQs
Orzo is a small, rice-shaped pasta often used in soups, salads and one-pan dishes. It cooks quickly and gives a pleasant, slightly chewy texture similar to rice.
If the pan looks dry before the orzo is fully cooked, add a little extra hot water or stock and stir. Add liquid a small amount at a time until you reach the desired consistency.
A non-stick sauté pan with a lid works best for this one-pot method; it prevents sticking and makes stirring and cleanup easier.
This recipe is calibrated for orzo. Other pastas will require adjusting stock and cooking time, so orzo is the easiest choice here.
Yes. Substitute dairy-free cream cheese and a vegan grated cheese alternative to keep it dairy free.
Yes — you can adapt it into a bake by transferring the cooked orzo and sausage to an ovenproof dish, topping with cheese and baking until golden.
Let me know how it turned out and give the recipe a rating below. I’d also love to see your recreations—tag your photos on Instagram if you share them.
Pin
Simple Sausage Orzo {One Pot}
Ingredients
- 1 tbsp Olive oil
- 450 g Sausage
- 4 Garlic cloves, peeled and crushed
- 1 Red onion, finely chopped
- 2 Red peppers, deseeded and cut into 1cm pieces
- 400 g Tinned chopped tomatoes (1 can)
- 2 tbsp Tomato purée
- 2 tsp Dried oregano
- Pinch of chilli flakes
- 650 ml Hot vegetable stock (made from a cube is fine)
- 250 g Dried orzo
- 100 g Cream cheese
- 50 g Parmesan, grated
- 15 g Fresh basil leaves, shredded
- Sea salt and freshly ground black pepper
Instructions
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Heat the oil in a sauté pan over high heat.
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Remove sausage meat from the casings, add to the pan in small chunks and fry for about 5 minutes until golden.
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Add garlic, onion and peppers and cook for 5 minutes until softened.
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Stir in tomatoes, tomato purée, oregano, chilli flakes, stock and orzo. Cover and cook 10–15 minutes until the orzo is tender, stirring occasionally. Add a splash of water if it dries out.
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Remove from heat, stir in cream cheese, then serve topped with Parmesan and shredded basil.
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Notes
Veggie sausages: Swap in vegetarian sausages for a meat-free version; the method remains the same.
Stock levels: Add extra liquid if the orzo isn’t cooked through and the pan looks dry, a little at a time.
Pan: A non-stick pan with a lid is recommended to prevent sticking and simplify cleanup.
Fennel seeds (optional): Try 1 tsp if you want a subtle anise-like note.
Peeling sausages: Slice the casing lengthways and remove the meat before breaking it into chunks.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation. Values are per portion unless stated otherwise.
Additional Info
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