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Sausage Jalapeno Popper Orzo
This creamy one-pan pasta combines savory Italian pork sausage, tender orzo, and fresh jalapenos. It captures the rich, cheesy flavor of a classic jalapeno popper in a quick skillet meal. Melted cheddar and cream cheese create a comforting, velvety sauce that coats every bite. It is a satisfying, spicy option for a busy weeknight.
Ingredients
- 1 lb bulk Italian pork sausage
- 1 medium onion, chopped (½ cup)
- 2 cloves garlic, finely chopped
- 1 large jalapeño chile, seeded, chopped (about ¼ cup)
- 2 cups chicken broth (from 32-oz carton)
- 1 cup uncooked orzo or rosamarina pasta (6 oz)
- 1 green bell pepper, chopped (1 cup)
- ½ cup shredded Cheddar cheese (2 oz)
- 4 oz cream cheese, softened, cubed
Instructions
- 1Cook the Italian sausage, chopped onion, garlic, and seeded jalapeno in a large skillet over medium-high heat for 5 to 7 minutes until the meat is browned.
- 2Drain any excess fat from the skillet.
- 3Pour the chicken broth into the pan, then stir in the uncooked orzo and chopped green bell pepper.
- 4Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
- 5Cover the skillet and simmer for 10 to 12 minutes, stirring once, until the orzo is tender and most of the liquid is absorbed.
- 6Stir in the shredded cheddar and cubed cream cheese, cooking over low heat for 3 to 4 minutes until melted. Top with extra sliced jalapenos before serving.