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Orzo with Sausage, Bell Peppers & Tomatoes

Course: Main
Cuisine: Italian
Author: Hip Foodie Mom & Giada

Ingredients

  • 1 red bell pepper
  • 1 orange or yellow bell pepper
  • 1 pound orzo pasta
  • 3 cups chicken stock
  • 3 cups water
  • 1 tablespoon kosher salt
  • 2 tablespoons olive oil
  • 7 ounces 2 links mild Italian turkey sausage (casings removed; if preferred)
  • 1 clove garlic minced
  • 1/2 cup - 1 cup onions chopped
  • 1/2 cup to 1 cup black olives; chopped
  • 1 cup mushrooms chopped (any kind)
  • 2 plum tomatoes chopped
  • 1/4 teaspoon red pepper flakes optional; if you want a little kick
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1/2 cup ricotta salata cheese crumbled (optional)

Instructions

  • Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.)
  • Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers.
  • Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
  • In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat.
  • Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
  • While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes.
  • Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, all of your veggies and red pepper flakes, if using, and cook until heated through, about 2-4 minutes.
  • Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl.
  • Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste.
  • Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata (optional) and sprinkle with the remaining parsley. Serve!