Heat a large skillet and brown sausage until caramelized and cooked through, releasing its flavorful juices.
Add onion and garlic to the skillet and sauté until soft and fragrant, mixing into the sausage.
Stir in the dry orzo and toast lightly to coat each grain with the sausage drippings for deeper flavor.
Pour in broth and milk, stir well, and let the orzo simmer until tender and creamy, stirring occasionally.
Add parmesan, spinach, chili flakes, salt, and pepper, stirring until the cheese melts and the orzo becomes silky.
Adjust thickness with extra broth if needed and garnish with fresh herbs before serving warm.
