One-Pot Italian Orzo with Sausage

Instructions:

1. Heat olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat.
2. Add the Italian sausage, breaking it apart with a spoon, and cook until mahogany-colored and crispy on the edges (about 5-7 minutes).
3. Lower heat to medium. Add the diced onion and sauté for 3-4 minutes until translucent.
4. Stir in the minced garlic and Italian seasoning; cook for 60 seconds until fragrant.
5. Pour the dry orzo directly into the pan and stir constantly for 2-3 minutes until the pasta smells nutty and turns light golden brown.
6. Pour in the chicken broth and stir to scrape up the browned bits from the bottom of the pan.
7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10-12 minutes until liquid is mostly absorbed.
8. Remove from heat. Stir in the baby spinach until wilted (about 60 seconds).
9. Fold in the grated Parmigiano Reggiano until the sauce is velvety and glossy.