Wednesday, March 10, 2010

Sausage and Peppers with Orzo

"This dish presents a classic flavor combination in a new and unusual way.  Because it tastes delicious and goes together easily (and reheats well), it is the perfect potluck contribution."       -Tina Devlin

3 T extra-virgin olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
1 1/2 pounds Italian sausages, casings removed
4 large, ripe plum tomatoes, cored and chopped
1 T chopped fresh flat-leaf parsley
1 t dried oregano
1 can (49 oz.) low-sodium chicken broth
1 3/4 cups orzo pasta
kosher salt
freshly ground black pepper
freshly grated Parmesan cheese

In a 6- to 8-quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan.  Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes.

Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes.  Add the tomatoes, parsley, oregano, and broth and bring to a simmer.

Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes.  Season to taste with salt and pepper.

Ladle the mixture into a warmed serving dish or individual bowls to serve.  Sprinkle a little Parmesan cheese over the top or pass the cheese at the table.

Serves 6

My Review

Mmmmmmm!  This is pure comfort food. The creamy texture is divine and it absolutely melts in your mouth.  The flavors are reminiscent of a sausage veggie pizza.  Yum!

1 comment:

  1. I made this for the fam last week. We don't DO green peppers but it was fantastic without them.

    Will do this one again!