It's Thursday, October 23rd, and the week is in full swing here in Austin. The evenings are getting darker sooner, and by the time I get home, I need dinner on the table fast. This One-Pot Garlic Butter Sausage and Orzo is my weeknight lifesaver. It's hearty, cozy, and packed with savory, smoky flavour, but it comes together in about 30 minutes using just one pan. It's the kind of meal my whole family gets excited about-a true comfort food hero for busy fall evenings.
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The key to this entire dish is toasting the dry orzo in the garlic butter and sausage drippings before adding any liquid. On my first test, I just dumped everything in at once, and it was fine, but it tasted flat. Toasting the orzo for those 2-3 minutes gives it a nutty, complex flavour that makes the whole dish taste like it's from a restaurant.
A 30-Minute Weeknight Wonder
This isn't just a simple pasta; it's a "risotto-style" orzo, which means the pasta cooks directly in the flavourful chicken broth, absorbing all that garlic-butter-sausage goodness. As the orzo cooks, it releases its starches, which automatically thickens the broth into a creamy, luscious sauce-all without having to add any heavy cream or cheese (though a little Parmesan at the end never hurts!).
Why You'll Love This Recipe
- One-Pot Wonder: The entire meal, from sausage to orzo, cooks in a single skillet. This means maximum flavour and minimal cleanup.
- Ready in 30 Minutes: This is the ultimate fast and satisfying weeknight dinner.
- Packed with Savory Flavour: Browning the sausage, toasting the garlic, and simmering the orzo in broth creates incredible depth of flavour.
- Pantry Staples: It relies on simple, long-lasting ingredients like orzo, broth, and smoked sausage.
- Incredibly Creamy (No Cream!): The "risotto method" creates a rich, creamy sauce just from the pasta starches and broth.
Ingredients
Here's what you'll need for this cozy, one-pot meal. For the full list with precise measurements, see the recipe card at the end of the post!
- Smoked Sausage: 1 lb of a pre-cooked smoked sausage. A Polish Kielbasa is fantastic, or if you're here in Texas, a Cajun-style Andouille sausage gives it a wonderful smoky kick.
- Garlic: 4 cloves, minced. (I usually use 6, let's be honest).
- Butter: 2 tablespoons of unsalted butter.
- Orzo Pasta: 1 cup of dry, uncooked orzo pasta.
- Broth: 2 ½ cups of low-sodium chicken broth.
- Parsley: 2 tablespoons of fresh flat-leaf parsley, chopped, for a burst of freshness at the end.
- Seasoning: Kosher salt and freshly ground black pepper.
How to Make One-Pot Garlic Butter Sausage and Orzo
This recipe comes together quickly. The key is to build the flavours in the pan.
Step 1: Brown the Sausage
In a 12-inch cast-iron skillet or a large, heavy-bottomed pot, brown the sliced sausage over medium-high heat. Let the slices sit undisturbed for 3-4 minutes per side. You want them to get a really nice dark brown, crispy edge. This creates the flavourful browned bits (fond) on the bottom of the pan, which is the secret to the sauce. Use a slotted spoon to remove the sausage and set it aside on a plate.
Step 2: Sauté Garlic and Toast Orzo
Reduce the heat to medium. In the same skillet (do not wipe it out!), melt the butter. Add the minced garlic and sauté for just 30-60 seconds until it's sizzling and fragrant. Be careful not to let it burn!
Add the uncooked orzo pasta to the garlic butter. Stir constantly for 2-3 minutes. The pasta will start to smell toasty and nutty, and some of the grains will turn a light golden brown.
Step 3: Simmer the Orzo
Pour in the chicken broth. Use your wooden spoon to scrape up all those delicious browned bits from the bottom of the pan. This is where all the flavour is!
Bring the broth to a boil, then immediately reduce the heat to a gentle simmer. Cook for about 10 minutes, stirring every few minutes to make sure the orzo doesn't stick to the bottom.
Step 4: Combine and Serve
After 10 minutes, the orzo should be tender and have absorbed most of the liquid. It should look thick and creamy, like a risotto. Add the browned sausage back to the pan and stir to combine. Let it all cook together for another 2-3 minutes, just to heat the sausage through.
Remove the skillet from the heat, stir in the fresh chopped parsley, and season with salt and pepper to taste. (I find it usually needs a good pinch of salt and a lot of black pepper). Serve hot!
Common Mistakes to Avoid
- Not Browning the Sausage: If you just "warm" the sausage, you miss out on the entire flavour base. You must get a deep, dark sear on the sausage slices to build the fond in the pan.
- Skipping the Orzo Toast: If you dump the dry orzo and broth in at the same time, the pasta will just taste boiled. Toasting it in the garlic butter gives it a nutty depth and a much better texture.
- Not Stirring the Orzo: Orzo is small and starchy. If you don't stir it occasionally as it simmers, it will stick to the bottom of your pan and burn.
Tips and Tricks for Success
- The Orzo "Risotto": The real magic of this recipe is that the orzo cooks in the broth. The starches from the pasta release into the liquid, creating its own creamy, self-thickening sauce without any cream or flour.
- Scrape the Pan: I can't say it enough. All the flavour is in the browned bits (fond) from the sausage. Scrape that pan with your spoon when you add the broth!
- Use Pre-Cooked Smoked Sausage: The key to this being a 30-minute meal is using a pre-cooked sausage like Kielbasa or Andouille. If you use raw sausage (like Italian sausage), you must cook it completely first, which will add 10-15 minutes to your prep time.
- Don't Drain the Fat (Unless...): Unless your sausage is exceptionally greasy, leave the rendered fat in the pan. That fat is what you'll use to toast the garlic and orzo, and it's loaded with flavour.
Variations
This is one of my favourite "base" recipes. It's so easy to customize!
- Make it Creamy: Stir in ¼ cup of heavy cream or a handful of grated Parmesan cheese at the very end with the parsley.
- Add Greens: This is my favourite variation. Fold in 3-4 large handfuls of fresh baby spinach at the very end. The residual heat will wilt it down perfectly in about 1 minute.
- Add a Kick: Use a spicy Andouille sausage, or add ½ teaspoon of crushed red pepper flakes along with the garlic.
- Add Veggies: Add 1 cup of frozen peas or diced zucchini during the last 3 minutes of the orzo's simmer time.
How to Serve
This is a hearty, all-in-one meal.
- Serve it hot, straight from the skillet, in shallow bowls.
- It's absolutely essential to have some crusty bread or garlic bread on the side for mopping up every last bit of the creamy garlic sauce.
- A simple side salad with a sharp lemon vinaigrette is a perfect, fresh contrast to the rich pasta.
Make Ahead and Storage
This dish is a fantastic make-ahead meal for the week!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Be aware that the orzo will absorb all the remaining liquid as it sits, turning this from a "saucy pasta" into a "solid mass." This is normal! To reheat, add a few tablespoons of chicken broth or water to a skillet or microwave-safe bowl along with the pasta. Reheat gently on the stove or in the microwave, stirring to loosen the pasta and re-create the creamy sauce.
- Freezing: You can freeze this, but be warned: orzo (like all pasta) can become very soft and break down a bit upon thawing and reheating.
Recipe Notes / What I Learned
The first time I made this, I was worried 2.5 cups of broth wouldn't be enough for 1 cup of orzo, but it's the perfect ratio. Because it's a one-pot method, less liquid evaporates than in an open pot. This ratio creates a perfectly al dente pasta and a thick, starchy, creamy sauce-not a "soup." Trust the 1:2.5 ratio!
Nutrition Snapshot
Estimated Nutrition Per Serving (¼ of recipe): ~560 calories · 26g protein · 52g carbs · 28g fat (This is an approximation and can vary based on the type of sausage used.)
One-Pot Garlic Butter Sausage and Orzo
Equipment
- Large skillet
Ingredients
Group: Ingredients
- 1 lb smoked sausage sliced
- 4 garlic cloves garlic minced
- 2 tablespoon butter
- 1 cup orzo pasta
- 2 ½ cups chicken broth
- 2 tablespoon chopped parsley
- Salt and pepper to taste
Instructions
- In a large skillet over medium-high heat, brown the sliced sausage for 3-4 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic for 30-60 seconds, until fragrant.
- Add the orzo and stir to coat in garlic butter. Toast for 2-3 minutes.
- Pour in chicken broth, bring to a boil, then reduce to a simmer. Cook for about 10 minutes, stirring occasionally.
- When orzo is tender and liquid is mostly absorbed, return sausage to the pan. Stir and cook for 2-3 minutes.
- Sprinkle with parsley, season with salt and pepper, and serve hot.
Nutrition
FAQs
Can I make this with a different pasta shape?
Yes! This method works well with other small pasta shapes like ditalini or acini di pepe. If you use a larger shape like penne or rotini, you may need to increase the liquid (broth) and the simmer time significantly.
Can I make this gluten-free?
Yes, easily! Just use a gluten-free orzo (several brands make one). Be sure to stir it a little more frequently, as GF pastas can sometimes be a bit stickier.
Can I make this vegetarian?
Absolutely. Use 2 tablespoons of olive oil to start. Sauté the garlic, then add 1 pound of sliced mushrooms (cremini are great) and brown them well. Use vegetable broth instead of chicken, and toss in a can of drained chickpeas or a plant-based sausage at the end.
