Orzo with Sausage & Bell Peppers

Orzo

I’M SO EXCITED!

  1. Posting this means I got to eat it for lunch.
  2. This has been my new favorite meal for weeks now and I’m so happy to get to share it with you.
  3. It just seems like a good day to be excited!

 One of the greatest things about having a meal train after surgery, besides never having to cook, is having a new list of recipes to make. This one went straight to top of my list of favorite things. Top. I mean, it’s up there with red wine, spanx, coffee, when the kids are asleep, and Target. I know, guys. I know. 

Why all the love for orzo? Because this dish is full of flavor, my kids love it (and my kids live mostly on M&M’s and goldfish crackers), it’s super easy to prepare, and it makes the best leftovers (this photo was taken after I heated this up). It’s my new go-to dish for feeding other people, so if we are on the same meal train, I call dibs! 

The recipe is originally one of Giada’s (that sounded natural, right? like we’re on a first name basis?) but she roasted her peppers and did other things that seemed like more work than necessary. So this is the lazy lady’s version, you’re welcome. 

Chop some bell peppers and toss them into a pan with some sausage. Sauté baby. 

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When your sausage is cooked through, add a couple finely chopped plum tomatoes (I didn’t have any fresh tomatoes so I chopped up some canned tomatoes. gasp). Also toss in some garlic and parsley and give a good stir. Let that simmer on the lowest setting while you cook some pasta.

I cooked my pasta in a mixture of 4 cups chicken broth, 2 cups water, and 1 tablespoon of salt. Yes, you read that right. Don’t worry, it’s delicious and not too salty. 

 

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Cook this until it’s tender but still firm, mushy orzo is no fun.

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Drain the pasta, but place a bowl under your strainer so you can use some of the cooking liquid.  

Move your pasta to a bowl and use a slotted spoon to transfer the sausage mixture to the pasta without taking all the grease with you. 

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Mix.

I know. That’s it.

Mind blown. Just wait til you eat it. Grate some fresh parmesan over it right before serving and this will go straight to the top of your favorites list too. Move over Target, you just got replaced by orzo. Kidding! I love this dish but I’m not insane, we’re talking about Target people. Sheesh. 

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Orzo with Sausage & Bell Peppers
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Ingredients
  1. 1 lb. orzo pasta
  2. 4 cups chicken broth
  3. 2 cups water
  4. 1 tablespoon salt
  5. 1 lb. sausage
  6. 1 red bell pepper, chopped
  7. 1 yellow or orange bell pepper, chopped
  8. 2 plum tomatoes, finely diced
  9. 1 clove garlic, minced
  10. salt, pepper, parsley to taste
  11. parmesan cheese
Instructions
  1. Combine the water, chicken broth, and salt and bring to a boil. Add the orzo and cook for 8-10 minutes, until tender but still firm.
  2. While the pasta cooks, brown the sausage with the chopped bell peppers. Add the tomatoes, garlic, salt, pepper, and parsley and simmer while the pasta finishes cooking.
  3. Drain the pasta and reserve some of the liquid to loosen the pasta. Move to a large bowl.
  4. Use a slotted spoon to transfer the sausage mixture to the pasta and toss to combine. Add some cooking liquid if necessary to add moisture and loosen the pasta.
  5. Serve immediately with freshly grated parmesan or store in the refrigerator until ready to serve.
Adapted from Food Network/Giada De Laurentiis
A Sweeter Thing http://www.asweeterthing.com/