Ingredients
- 12 oz Anna Orzo
- 1 lb Italian Sausage Links, casing removed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 can Cento Petite Diced Tomatoes (28 oz)
- 1 can Cento All Purpose Chicken Broth (14.5 oz)
- 1 Cento Bay Leaves
- 3 cups Fresh Spinach
- 1 cup Mozzarella Cheese, grated
- 1/4 cup Parmesan Cheese, grated
- 1/2 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
Heat olive oil in a large, deep skillet or pot over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5âu20acu201c7 minutes. Remove from the pan and set aside. In the same pot, add onion and garlic. Sauté until the onion is translucent and fragrant, about 3âu20acu201c4 minutes. Stir in the orzo and cook for 1âu20acu201c2 minutes until slightly toasted. Add crushed tomatoes, chicken broth, and bay leaf, then bring the mixture to a simmer. Cover and cook for 10âu20acu201c15 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid. Stir in spinach until wilted, then mix in seasonings, mozzarella and parmesan cheese. Remove the bay leaf, garnish with fresh basil leaves, and serve immediately. Serves 4-6.
