Ingredients:
For the Sausage:
1 lb spicy Italian sausage, casings removed
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes (adjust to taste)
2 tablespoons olive oil
For the Orzo:
1 1/2 cups orzo pasta
3 cups chicken broth
1 (5.2 oz) package Boursin cheese (garlic and herb flavor)
1 cup baby spinach
1/4 cup sun-dried tomatoes, chopped
1/4 cup heavy cream
1/4 cup grated Pecorino Romano cheese
2 tablespoons fresh basil, chopped
Salt and pepper to taste
Instructions:
Heat olive oil in a large skillet over medium heat. Add sausage, breaking it up with a wooden spoon.
Add fennel seeds and red pepper flakes, cooking until sausage is browned and crispy, about 5-7 minutes. Remove excess fat if necessary.
Push sausage to one side of the skillet, add orzo to the other side and toast for 2 minutes.
Pour in chicken broth, stir everything together, and bring to a simmer. Cover and cook for 8-10 minutes until orzo is tender and liquid is mostly absorbed.
Stir in Boursin cheese and heavy cream until melted and creamy.
Add spinach and sun-dried tomatoes, stirring until spinach is wilted.
Mix in Pecorino Romano cheese, adjust seasoning, and garnish with fresh basil before serving.