One-Pan Pesto Orzo with Sausage and Cherry Tomatoes

My Kind of Weeknight Dinner

Quick, family-friendly dinners that require minimal effort are my go-to on busy weeknights. This one-pan pesto orzo fits that bill perfectly: it comes together in about 35 minutes, uses a single skillet, and needs very little prep. The kids actually ask for seconds, which is always a win.

Start by browning slices of fully cooked chicken sausage in a little olive oil, then blister a handful of cherry tomatoes in the same pan. Toast the orzo briefly with garlic, add chicken broth and simmer until the pasta is tender. Finish off with spinach, a generous spoonful of basil pesto and a squeeze of lemon for brightness. If you love cheese, tear a ball of burrata on top or sprinkle grated Parmesan for extra richness.

This dish strikes a nice balance between comforting and fresh. It’s simple to customize, easy to scale, and best of all — only one pan to wash.

Recipe Tips

A few practical tips to make sure your orzo turns out creamy and flavorful:

• Brown the sausage well. Let the slices sit against the hot pan for a bit to develop caramelized edges and extra flavor—avoid constant stirring.
• Keep most tomatoes whole. A few will burst while cooking, which is great. Leaving most intact gives little pops of tomato in each bite.
• Stir the orzo often. It tends to settle on the pan bottom; stirring every minute prevents sticking and ensures even cooking.
• Have extra broth ready. Cooking times and evaporation vary by pan and stove. Add a splash more broth toward the end if the mixture gets too dry.
• Don’t skip the lemon. A squeeze of lemon brightens the pesto and sausage and balances the richness.
• Season carefully. Taste before adding salt, since sausage, broth, pesto and Parmesan can already contribute plenty of salt.

Recipe Variations

This one-pan orzo is adaptable—here are easy swaps and additions to suit what you have on hand:

• Change the sausage. Use turkey, pork, a plant-based sausage, or another pre-cooked variety. For raw sausages, remove casings and cook through, breaking into crumbles before proceeding.
• Add vegetables. Sauté zucchini, asparagus, mushrooms or bell peppers before cooking the orzo for extra color and nutrients.
• Stir in beans. A can of drained white beans added with the pesto makes this heartier and more protein-rich.
• Make it creamier. A splash of heavy cream or a spoonful of mascarpone stirred in with the pesto creates a luxuriously smooth sauce.
• Vegetarian option. Swap in plant-based sausage and use vegetable broth.
• Add crunch. Toasted pine nuts or sliced almonds sprinkled on top add pleasing texture.

One Pan Pesto Orzo with Sausage and Tomatoes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Makes:
6 servings

Author: Ali

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An easy one-pan meal made with Italian chicken sausage, blistered tomatoes, spinach, basil pesto and lemon—an ideal fresh, flavorful dinner you can make on a busy night.

Ingredients

• 2 tablespoons olive oil, divided
• 12 ounces fully cooked Italian chicken sausage, sliced into ½-inch rounds
• 2 pints cherry or grape tomatoes
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper flakes (optional)
• 8 ounces uncooked orzo
• 3 cups low-sodium chicken broth, plus more if needed
• 2 cups roughly chopped baby spinach
• ½ cup basil pesto (store-bought or homemade)
• 1 tablespoon freshly squeezed lemon juice
• Optional toppings: fresh basil, grated Parmesan, torn burrata

Instructions

• Brown the sausage. Heat 1 tablespoon of the olive oil in a large sauté pan or deep skillet over medium-high heat. Add the sliced chicken sausage and cook for 6 to 8 minutes, turning occasionally, until lightly browned. Transfer the sausage to a plate and set aside.
• Blister the tomatoes. Add the remaining tablespoon of olive oil to the skillet. Add the tomatoes and cook over medium-high heat for 4 to 5 minutes, stirring only once or twice, until the skins blister and a few tomatoes begin to split. Season with black pepper and transfer the tomatoes to the plate with the sausage.
• Toast the orzo. Reduce the heat to medium. Add the garlic and crushed red pepper flakes and sauté for about 30 seconds, stirring constantly. Add the orzo and cook for 1 minute, stirring frequently.
• Cook the orzo. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pan. Bring to a simmer, then reduce heat to medium-low. Cook uncovered for 9 to 11 minutes, stirring often, until the orzo is al dente. If the mixture becomes too dry before the orzo is done, add an extra splash of broth.
• Finish the dish. Remove the pan from heat. Stir in the browned sausage, chopped spinach, pesto and lemon juice until combined and the spinach wilts, about 1 to 2 minutes. Gently fold in the blistered tomatoes. Add a splash of broth if needed to loosen the sauce.
• Serve. Taste and adjust seasoning with additional black pepper if desired. Serve warm with optional basil, grated Parmesan or torn burrata on top.

Did you make this?
Share how it turned out in the comments below — I’d love to hear any twists you tried!