INGREDIENTS

• 1 pack The Lottie, cut in half lengthwise, and diced
• 2 tbsp olive oil
• ½ yellow onion, diced
• 5 cloves garlic, minced
• 1 cup uncooked orzo
• ⅓ cup jarred roasted red peppers, chopped
• ½ tsp Italian seasoning
• ¼ tsp salt + ¼ tsp black pepper
• 2 cups low-sodium chicken broth (plus more as needed)
• 1 cup baby spinach, chopped
• ⅓ cup crushed tomatoes (or sub marinara)
• 1 cup heavy cream
• Juice of ½ lemon
• Grated Parmesan, for serving
• Optional: Red pepper flakes, to taste

DIRECTIONS

1. In a large skillet, heat olive oil over medium heat.
2. Add sliced sausage in a single layer and cook undisturbed for 4 minutes.
3. Stir & cook for 2 more minutes until browned. Remove sausage from the pan and set aside. To the same skillet, add onion, garlic, and orzo. Sauté for about 1 minute.
4. Stir in roasted red peppers and spices.
5. Pour in the chicken broth and bring to a boil. Then, reduce heat and simmer for about 10 minutes, stirring frequently to prevent sticking, until the orzo is al dente.
6. Stir in the heavy cream, crushed tomatoes, and chopped spinach.
7. Let simmer another 5–10 minutes until the sauce thickens and the orzo is tender.
8. Top with all the grated Parmesan cheese and ENJOY!!!!