Photo: Orzo with Sausage, Peppers and Tomatoes Recipe
Ingredients
- 1 red bell pepper
- 1 orange 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
- 1 clove garlic, minced
- 2 plum tomatoes, chopped
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1/2 cup ricotta salata cheese, crumbled
Directions
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, and red pepper flakes, if using, and cook until heated through, about 2 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 and sprinkle with the remaining parsley. Serve.
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By Jeeby
Eastern Washington
on April 01, 2012
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Excellent! I've made this recipe many times, first following the recipe exactly, and then making substitutions based on the contents in my larder. Every version has turned out great. No time to roast peppers? Add sautéed chopped peppers or a jar of roasted red peppers. No sausage? Use leftover, shredded roast chicken or throw the chicken in anyway just before you serve. No ricotta? Substitute grated Parmesan; tastes great. Don't have fresh tomatoes? Use a can of drained chopped tomatoes or stewed tomatoes. My only two constants are red pepper flakes and low-salt chicken broth for the orzo. If the orzo is a bit damp at the end of the cook cycle, I don't drain off the extra moisture. After making this so many different ways, I now just think of this recipe as two dishes that are combined just before serving: 1 orzo and 2 a sauté of anything I have handy. Giada’s recipe can tolerate a lot of fiddling and still turn out tasty. I recommend it highly.
By bubbaswife13
Butler, PA
on February 21, 2012
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This dish was excellent! Used parm instead of ricotta on the top. Other than that it was great! We had my brother over for dinner and we all loved it. Even the kids loved it! Super easy to make!
By star03
Florida
on February 15, 2012
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Pretty good recipe for a normal dinner, but wouldn't pick it to serve company. When I was cooking the saugage I didn't think it would be enough for the large amount of orzo. I happen to have some meatballs I froze the last time I made them, and added that to the recipes. I'm glad I did because the meat called for isn't nearly enough. Also, I had a green pepper, and a jar of roasted red peppers, which I used and it turned out fine.
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