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Creamy Sausage Jalapeno Popper Orzo
Bulk Italian sausage browns in a single skillet before a seeded jalapeño, onion, garlic, and green bell pepper go in with two cups of chicken broth. The orzo cooks directly in that liquid, absorbing the spiced pan drippings as it softens. Cubed cream cheese and shredded cheddar stir in at the end, melting into a thick, glossy sauce that coats every grain. Four servings are on the table in 40 minutes with one pan to wash.
Equipment
- Skillet
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. Break the sausage apart with a wooden spoon as it cooks.
- 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. Stirring prevents the pasta from sticking to the bottom.
- 6Stir in the shredded cheddar and cubed cream cheese, cooking over low heat for 3 to 4 minutes until melted. Remove from the heat and garnish with extra sliced jalapenos.
Notes
- Serving: Pair this rich dish with fresh carrot and celery sticks on the side for a crisp contrast.
- Spice level: If you prefer more heat, substitute hot Italian sausage and leave the seeds in the jalapeno.
- Make ahead: You can chop the vegetables and cube the cream cheese up to a day in advance to speed up cooking.