This creamy sausage orzo with leeks is everything I love about cozy cooking and the kind of easy dinner I make again and again. Golden sausage, sweet buttery leeks, garlic, and thyme are simmered with orzo directly in the pan until rich and glossy. A simple stovetop dinner finished with cream, parmesan, and a squeeze of lemon for brightness. The coziness of a risotto, but with far less effort!
Hi! I REALLY love leeks, and I honestly think they make almost everything more delicious. For this recipe, I cook them first, then lift them out of the pan before browning the sausage. It’s one extra step but it'd worth it, I promise.
Pork and fennel sausages are my favorite here, but this is very much a use what you love kind of recipe. Any good sausage works well, and the herbs can easily be swapped depending on what you have. You can also fold in a handful of baby spinach at the end if you want some greens. If you love a creamy sauce then head to my creamy pasta recipes roundup. My creamy sausage pasta is a reader favorite if you want to try something similar.
Why you'll love this recipe
- Everything comes together in one pan and the orzo cooks straight in the sauce.
- Cooking the leeks first makes them sweet, silky, and full of flavor.
- It has the comfort and ease of a creamy pasta with the coziness of a risotto.
- Easy to adapt with whatever sausage, herbs, or vegetables you have.
Ingredients
Leeks - Wash them well, as grit hides between the layers. Cooking them slowly first brings out their natural sweetness.
Sausages - Pork and fennel are my absolute favorite for this, but any good sausage works. A spicy Italian sausage would be delicious too. Remove the casings so the meat can be broken up and browned, almost like little meatballs.
Garlic, red pepper flakes & herbs - Garlic for the base, red pepper flakes for gentle heat, and thyme or rosemary both work beautifully here.
Orzo pasta - A small rice shaped pasta that becomes beautifully creamy when cooked in stock and will continue to thicken as it sits.
Stock - Use chicken or vegetable stock and make sure it is warm when added in.
Cream - I only use ½ cup for this recipe as the orzo is naturally creamy. Heavy cream works well.
Lemon juice - This is a rich dish and fresh lemon juice balances and adds brightness.
Parmesan cheese - Finely grated parmesan is added at the end to create that signature oozy texture.
How to make creamy sausage orzo
The full ingredient list, method and short tutorial video are in the recipe card below. This is just for a visual reference.
1. In a large saucepan or casserole dish, gently cook the leeks in butter and olive oil over a medium-low heat for 15-20 minutes until soft and glossy. Set aside.
2. Turn up to a medium-high heat and cook the sausages for 5 minutes. Add the garlic, herbs and red pepper flakes and cook for 30 seconds.
3. Add the orzo and toss well, coating in the butter.
4. Add the stock and adjust the heat so it is a very gentle simmer. Cook for about 10 minutes, stirring often, until the orzo is just tender and the sauce has thickened.
5. Stir through the cream, leeks, lemon juice and pepper and continue cooking for 2 minutes or until orzo is cooked.
6. Sprinkle the grated parmesan cheese on top and mix through to melt. Taste for seasoning and serve immediately.
Expert tips
- Cook the leeks slowly.
Low to medium-low heat at the start makes them sweet and silky instead of fried. It’s a small step that makes a big difference. My creamy leek pasta is a must make too! - Let the sausage brown properly.
When you add the sausage, press it into the pan in larger pieces, almost like flat meatballs, and let them sit undisturbed so they can develop good color. I like to keep them in those pieces rather than breaking them up too much. - Keep the heat low once the orzo goes in.
A gentle simmer helps the orzo cook evenly and prevents it from catching or reducing too quickly. - Stir the orzo often.
Orzo settles quickly, so give it regular stirs as it cooks to stop it sticking and to help it release starch for a creamier sauce. - Keep it looser than you think.
Orzo thickens a lot once it comes off the heat. Pull it off while it still looks a little looser than you want to serve. I sometimes add a ¼ cup of water or stock in just before taking it off the heat.
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Creamy tomato and sausage pasta
A rich, silky tomato sauce with golden sausage, and plenty of parmesan. This is the kind of cozy pasta everyone should have on rotation!
Common questions
I love pork and fennel, they are my absolute favourite. This recipe will work with anything you love the flavor of, including Italian style, spicy, or chicken sausage.
Definitely. A handful of fresh spinach can be folded in at the end until just wilted. Mushrooms or zucchini or green beans also work well, but cook them separately before adding at the end.
Orzo is best eaten fresh as it thickens a lot as it sits. It will keep in the fridge in an airtight container for 2–3 days. Reheat gently on the stovetop with a splash of stock, water, or cream, stirring often until creamy again.
Some other recipes to try
If you loved this creamy sausage orzo recipe then make sure you head to my creamy pasta sauces section! Here are some suggestions for next time.
Did you make this recipe?
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Recipe
Creamy Sausage Orzo with Leeks
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Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter (30 grams)
- 2 medium leeks (washed well, halved lengthwise and sliced)
- 450 grams sausages casings removed (see notes)
- 3 cloves garlic finely chopped
- ¼ - ½ teaspoon red pepper flakes
- 1 tablespoon fresh thyme or rosemary leaves finely chopped
- 300 grams orzo (about 1¾ cups)
- 750 ml chicken stock
- ½ cup cream
- 50 grams parmesan finely grated
- 1-2 tablespoons fresh lemon juice
- ½ teaspoon black pepper (plus more to taste)
- salt to taste
Instructions
- Heat the olive oil and butter in a large, wide sauté pan over medium-low heat.
- Add the leeks with a good pinch of salt and cook gently for 15 - 20 minutes, stirring often, until very soft and glossy. They will be starting to color slightly.
- Set aside in a bowl and add a knob of butter to the pan if it is dry. Turn the heat up to medium-high.
- Add the sausage meat and cook for 5 minutes, pressing it into the pan in larger pieces and letting it sit so it can develop some color. Once the underside is golden, turn the pieces over and cook until browned.
- Lower heat slightly, then add the garlic, chilli flakes, and thyme/rosemary. Cook for 30 seconds until fragrant.
- Add the orzo to the pan and stir to coat, cooking for 1-2 minutes.
- Add the chicken stock and bring to a very gentle simmer, adjust heat as needed. It should just be at a very delicate bubble.
- Cook for about 10 minutes, stirring often so the orzo doesn't stick, until it is just tender and the sauce has thickened.
- Add the cream, leeks, lemon juice, and pepper and mix well. Cook gently for a further 2–3 minutes until glossy. The orzo should look slightly loose.
- Sprinkle the grated parmesan on top and mix through to melt. Taste for seasoning and serve immediately.
Video
Notes
Hi, I'm Emilie
I've spent years testing pasta doughs, sauces, and weeknight favorites so you don't have to. Everything on The Burnt Butter Table is designed to be simple, comforting, and unbelievably delicious.
Caitlin Reed says
Delicious and easy. The lemon juice adds a really nice freshness to the flavour!
Emilie Pullar says
Thanks so much Caitlin!! So glad you enjoyed it 🙂
Kristen says
This was so good. We will be making this again very soon.
Emilie Pullar says
Thank you so much Kristen! So glad you enjoyed it 🙂