Brown the Sausage: Heat the olive oil in a large, deep-sided frying pan or casserole dish over a medium-high heat. Squeeze the sausagemeat from the casings directly into the pan, breaking it up with a wooden spoon. Cook for 5-7 minutes, stirring occasionally, until it's browned and cooked through. Remove the sausage with a slotted spoon and set aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the chopped onion to the same pan, using the rendered fat from the sausage. Cook for about 5 minutes until the onion has softened and turned translucent. Add the minced garlic and dried oregano and cook for another minute until fragrant, being careful not to let the garlic burn.

Toast the Orzo: Tip the dry orzo into the pan. Stir it constantly for about one minute. I find this step is key; toasting the pasta gives it a lovely nutty depth and helps it maintain a bit of texture.

Add Liquids: Pour in the chopped tomatoes and the hot chicken stock. Stir everything together, scraping up any browned bits from the bottom of the pan—that's where so much flavour lives!

Simmer and Cook: Bring the mixture to a lively simmer, then reduce the heat to low. Let it bubble away gently, uncovered, for 10-12 minutes, stirring every few minutes to prevent the orzo from sticking to the bottom of the pan. The orzo is ready when it's tender and most of the liquid has been absorbed, but the mixture is still a little saucy.

Combine and Finish: Return the cooked sausage to the pan. Add the fresh spinach in handfuls, stirring until it has wilted completely into the pasta. This should only take a minute or two.

Stir in the Cheese: Take the pan off the heat. Stir in the 50g of grated Parmesan cheese until it melts and the sauce becomes creamy and glossy. Season generously with salt and black pepper to your taste.

Rest and Serve: Let the dish rest for 2-3 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley and an extra sprinkle of Parmesan.