Sausage Spinach (Printable Version)

# What You’ll Need:

01 - Salt and pepper as much as you like.
02 - 2 cups packed baby spinach leaves.
03 - Half a cup of Parmesan, grated fresh.
04 - 1 cup heavy cream.
05 - 2 cups chicken stock.
06 - 1 cup uncooked orzo.
07 - Half a teaspoon red pepper flakes if you’d like it hotter.
08 - 3–4 garlic cloves, chopped up.
09 - Half a medium onion, diced.
10 - 16 ounces Italian sausage.

# Steps To Make It:

01 - Toss in some salt and pepper at the end to suit your taste buds.
02 - Put a lid on everything and take a short break, three to five minutes does it.
03 - Mix in that Parmesan and add the spinach right after taking it off the heat.
04 - Move the pot off the burner once it looks almost done.
05 - Turn the heat low, let things bubble and stir a lot for about ten minutes.
06 - Splash in your broth and pour the cream right after.
07 - Throw in the garlic, chili flakes, and orzo, giving it about a thirty-second stir.
08 - Next, toss in the chopped onions and let them cook out for five more minutes.
09 - Start off by browning the sausage in your pot, medium-high, for about five minutes.

# Extra Notes:

01 - You’ll only need one pot and half an hour to whip this up.
02 - Give it a stir often or the orzo could stick to the bottom.
03 - Want it spicier? Just up the pepper flakes.

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