Orazole Pasta with Italian Sausage

Why You’ll Love This

Man, that looks so good.
Whoo, this thing looks good.
I like the spicy Italian sauces flavon this right here.
They’re really giving us a lot of flavon.

Ingredients

• spicy Italian sausage
• mild Italian sausage
• spinach
• orazole pasta
• chicken broth
• heavy whipping cream
• salt and pepper to taste
• Parmesan cheese
• red chili flakes
• garlic
• onion chop

Instructions

1. We’re gonna heat up our Dutch oven over medium-high heat.
2. We’re gonna add our sausage, and we’re gonna cook this sausage into its brown, breaking it up with a wooden spoon as we brown it.
3. Now we’re gonna add our onions, and we’re gonna continue cooking this over medium heat for another four or five minutes until those onions start to soften.
4. Now we’re gonna come behind that with our garlic, our chili flakes, and our orzo.
5. And we’re gonna stir this in for about 30 to 45 seconds.
6. Now we’re gonna come behind that with our chicken broth, our heavy cream, and we’re gonna get this mixed in, continue to let that temperature rise back to a medium-high heat.
7. So we want this to come up to where it starts to bubble, and once it starts bubbling, continue to let it cook for about 10 minutes uncovered at the same temperature.
8. To finish this off, we’re gonna add our Parmesan cheese here to the mix, alone with our spinach.
9. We’re gonna get that stirred in.
10. And now what we’re gonna do, we’re gonna cover this baby up for five to 10 minutes, and let it sit here while the spinach wilts, the cheese melts, and it thickens up to your liking, all right?
11. Now you’re gonna do a little taste set to add your salt and pepper.
12. So I have like a half a teaspoon of salt and a half a teaspoon of pepper.
13. So we’re just gonna add that in here.
14. Get that mixed around in here.

Cooking Tips

I recommend you grate your own Parmesan cheese don’t buy the packaged version.
It doesn’t make the dish hot. It just adds some additional flavor.
Now you wanna stir it periodically because that pasta will tend to stick at the bottom of that pan, and if you have to turn it down, turn it down, you don’t wanna lose too much of the liquid before the pasta done.
Because of course, we’re cooking the pasta in this step too, so we want that pasta to be fully cooked after that 10 minutes, all right?
This is how you want the texture to be. You don’t want the two watery, but you want it to be creamy like this.
Make sure some of your liquid has evaporated.
If you got the spicy Italian sauces, I would probably say leave out the chili flakes because I could taste a little heat.
So the spicy Italian sauces gives you the heat that you need, a milk heat that you need.
Chili flakes and spicy Italian sauces. Just ask that. They just compounds the heat.
But if you use mild, add those chili flakes. If you want a little heat or if you want to straighten up that flavor.

And remember, guys, I’m not a chef.
I know it seems like it, but I just cook a lot and now I’m out.
I’m just gonna say peace.