As you are all probably well aware, I’m on a pan kick this month. It is Panuary, afterall. I could walk yout through all the different types of pans and benefits (and I may still) but, as I was wondering what to make for dinner, it hit me that some of my favorite meals only use one pan.

One pan meals are, to me, the epitome of home cooking, and the best don’t taste like a one pan meal. We all love the fancy stuff. The meals that use so many tools your kitchen feels like a laboratory and test your technique are fun and adventurous and delicious, but they aren’t feasible most nights. Plus, as my kids love to remind me, they cause an obscene amount of dishes. This is always a grave concern to them because Mama don’t do dishes. That’s what teens are for.

Being able to whip out quick easy meals that are mouthwatering and filling are what I strive for most nights. I need easy- I’ve been working all day and I’m tired. I need fast- I have a limited time between work and the start of the evening routine. I need peace- not complaining about dishes by Little Miss 13-going-on-25. Enter the one pan meal.

I’m not going to lie, I have a lot of these, and I mean A LOT of these recipes. We all probably do. You can find recipes for them literally everywhere. There are top 10 and top 20 lists just splattered all over the internet of options for one pan meals, but I have tailored mine down to be the super simple yet flavorful meals that we all deserve at the end of a long day. They are also super easy recipes to substitute ingredients with if I am missing something without having to compromise on taste. And without having to run to the store for last minute ingredients on my way home from the Farmhouse.

Tonight’s dinner was what sparked this blog as it was one of my family’s favorite meals. Super diverse and extra warm and filling, this Sausage, Spinach, and Orzo dish is what One Pan dreams are made of.

Ingredients:

1 Pack of Italian Chicken Sausage (this is just my preferred sausage, I actually chicken sausage with kale tonight, and you can use pork or beef sausage as well)

2 Tbsp House EVOO

4 Tbsp Unsalted Butter, divided

1 Medium Onion, small dice (this can be red onions, white onions, sweet onions, even green onions or shallots, but aim for at least a half cup)

3 Cloves of Garlic, Minced

1 Tbsp Herbs de Provence

Salt and Pepper to taste

1 Box Orzo Pasta, uncooked (a different pasta is fine too, I just love Orzo and always have at least one box on hand)

4 c Chicken or Vegetable Broth

1 tsp Ground Mustard

2 c Spinach (or any leafy green)

½ c Parmesan Cheese, grated

Instructions:

Heat a large 12-14 inch skillet over medium high and cook your sausage until browned on each side, about 3 to 4 minutes.

Add ½ cup of water to the pan and cover, allowing the sausage to steam for an additional 5-7 minutes. Remove the sausage onto a cutting board to cool before slicing into ½ inch pieces.

Meanwhile, add 2 Tbsp of the butter and onions into the pan, season well with salt and pepper, and allow them to cook down until tender but not colored- about 5 minutes.

Add the garlic, orzo, and Herbs de Provence and get those well coated in the pan drippings and beginning to cook. This should only take about a minute, then add your broth. Bring the mix to a boil, then reduce head to medium/medium low and let this simmer for about 10 minutes or until whenever your box of pasta says it should be al dente.

There should still be some liquid in the pan at this point, but you are going to add the butter now to create a thicker pearlescent sauce, and then toss in your spinach and your ground mustard, mixing it in until the spinach is wilted. Taste and see if you need more salt and pepper.

Remove your pan from the heat and mix in the cut sausage and parmesan, garnishing with some extra parm on top if you just love cheesy goodness like me.

Serve hot.

Viola! It’s easy, fast, and addictive. Enjoy!