Orzo with Sausage, Peppers, and Tomatoes
I always have my eye out for recipes that can be made ahead then easily reheated in single portions without compromising taste or texture, so when I saw this recipe at A Taste of Home Cooking (which The Home Cook found in the Serious Eats newsletter) I knew I would try it out. Without a doubt, this is an easy and quick dinner to make. I would definitely classify it as a ‘weeknight supper.’ The flavor is good–it is fresh and delicious but it is simple and straightforward. I see this as a perfect “go-to” after a long day, when you come home hungry and want to eat something fresh, yet don’t exactly feel like cooking. Pour yourself a glass of red wine and whip this up. You’ll be eating a delicious bowl of pasta in no time.
(The day I made this, my cousin gave me some fresh parsley from his garden–score!!! It really added to the freshness factor!)
- 3 cups chicken broth
- 1 pound orzo
- 2 tablespoons olive oil
- 6 sweet Italian chicken sausages, casings removed
- 3 cloves garlic, minced
- 2 roasted red peppers, cut into 1/4 inch strips
- 6 plum tomatoes (I used canned)
- red pepper flakes to taste
- fresh parsley, chopped
- 1/2 cup parmesan cheese, grated
In a large saucepan, boil the chicken broth plus three cups of water. Add the orzo and cook about 8-10 minutes, or according to package directions.
Heat oil in a large skillet and add sausage and cook until done. Add the garlic, peppers, tomatoes and red pepper until all are heated through.
Drain the orzo, reserving about 1 cup of the cooking liquid. Pour the orzo into your serving bowl then pour the 1 cup of reserved liquid over it. (This will keep it moist and prevent sticking.) Top with the sausage mixture and toss gently to combine. Top with freshly grated cheese and fresh parsley.