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Heat oil in a large skillet or Dutch oven. Brown sausage then cut into coins and brown until caramelized on both sides. Remove sausage and set aside.
In the same skillet, add garlic and cook until fragrant (about 1 minute).
Stir in orzo and toast for 1–2 minutes.
Pour in Rao's Caramelized Onion Sauce, 1.5 cups chicken broth, and seasoning! Stir well, scraping up the browned bits from the sausage.
Bring to a simmer, cover, and cook 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed. Add a splash more broth if needed.
Stir the sausage back in along with parmesan, mozzarella and chopped basil. Mix!
Garnish with extra basil and serve hot.