Easy Spinach and Italian Sausage Orzo

Need a fast week­night recipe? Try this easy, hearty, and com­pletely cozy Spinach and Ital­ian Sausage Orzo. The sauce is made from pureed sweet pota­toes, so it’s healthy and nutri­tious. Ital­ian sausage is always a win­ner, and you can choose a low fat ver­sion made from chicken to save calories.

Easy Spinach and Italian Sausage Orzo Dinner Recipe | canuckcuisine.comI made this easy din­ner in about 20 min­utes, my legs tan­gled around my dog who thinks I’m her per­sonal cook, and Greg spec­tat­ing his MotoGP rac­ing in the back­ground (which goes like: engines… British com­men­ta­tors… engines, “UOOOOOOOOOH!!! …” engines…“OOOOOOOOH!!!”). At least we’re even for the David Atten­bor­ough shows I make him watch.

If you’re unfa­mil­iar with orzo, it’s just a small rice-​shaped pasta that cooks very quickly. It’s very ver­sa­tile and great in lunch sal­ads tossed with some sautéed veg­eta­bles, or in a more sub­stan­tial din­ner dish like this one. I really enjoy it’s tex­ture, and “bite” when cooked al-​dente. I mixed all of my cooked ingre­di­ents in a big bowl, then served this as a casserole-​style dish sim­ply for the ease of car­ry­ing it into the liv­ing room and ladling on our own serv­ings — I didn’t want to inter­rupt a guy watch­ing his sports. So no wor­ries, the pan is just for show, you don’t need to bake anything!

Easy Spinach and Italian Sausage Orzo Dinner Recipe | canuckcuisine.comI used left­over sweet pota­toes to make the sauce, so it just binds the pasta. If you’d like a more creamy ver­sion, dou­ble the sweet pota­toes and milk!

Psss…don’t for­get to fol­low me on Face­book and Pin­ter­est for more recipes!

Easy Spinach and Ital­ian Sausage Orzo
Cui­sine: Ital­ian
Serves: 6
  • 1½ cups orzo pasta
  • 2 tbs olive oil, divided
  • 4 links of ital­ian sausage (about 450g, roughly 1lb)
  • 1 small onion, finely chopped
  • 2 medium zuc­chi­nis, diced
  • 1 medium red pep­per, diced
  • 1 head of spinach, leaves only
  • 1 cup pureed sweet potatoes
  • ¼ cup milk
  • pinch of nutmeg
  • 1 tsp turmeric
  • salt and pep­per to taste
  1. Cook the pasta in salted water until al-​dente, then drain, reserv­ing a few table­spoons of cook­ing water. Mix the water with the drained pasta to pre­vent it from dry­ing out, and set aside.
  2. Heat 1 tbs of olive oil in a non-​stick skil­let over medium heat. Slice the sausage to desired thick­ness and brown, stir­ring occa­sion­ally. When the sausage is cooked, remove from skil­let and set aside.
  3. Pour the remain­ing olive oil to the skil­let and warm up over medium heat. Add the onion and sauté until translu­cent, then add the zuc­chini and red pep­per, mix­ing well and cook until soft­ened — 2 – 3 min­utes. Add the spinach leaves and toss to com­bine, reduce the heat to a sim­mer, cover, and cook for 1 – 2 min­utes, until the spinach is wilted.
  4. In a large bowl, com­bine the orzo, the sausage, and the veg­eta­bles. In a sep­a­rate bowl, mix the pureed sweet pota­toes with milk, add a pinch of nut­meg and turmeric, then add to the bowl with the pasta mix­ture. Mix to com­bine. Sea­son with salt and pep­per, to taste. Serve imme­di­ately, or refrig­er­ate for up to 3 days.


  1. Hi, Aleks! Orzo is really pop­u­lar over here in Greece and I’ve had a bag of it in my cup­board just wait­ing to be made into a nice casse­role like this! Love the idea of using sweet pota­toes (and left­overs at that … bonus!) for a sauce. So glad to find another won­der­ful new-​to-​me blog like yours and hope you have a great weekend!

    • This is one of the first times I used orzo, and I love it. I’m tired of rice, I’ve been eat­ing it so much this year. I’ll add you to my blog book­marks, I love blogs from abroad! 😛

  2. Hi Aleks,

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