Orzo with Sausage, Peppers and Tomatoes

Total Time:
40 min
Prep:
10 min
Inactive:
20 min
Cook:
10 min

Yield:
4 to 6 servings
Ingredients
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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4.8 112
I make this for pot luck all the time and get raves!! I use cilantro instead of parsley and mozarella(fresh) instead of feta or ricotta. I also roast my peppers. Never needed the red pepper flakes either. Comes out fantastic. Tastes as good cold as it does warm. Great for picnics!! item not reviewed by moderator and published
Quite tasty, without the all the fat and salt that you would get in pork sausage. I decided to roast my peppers and found that to work well in the dish. If you can't find ricotta salata cheese, you might substitute with feta cheese. (although it is not a firm cheese like the ricotta salata but it has the same 'bite' to it.) item not reviewed by moderator and published
Great recipe ... I cook for 6 at the fire house. I use about 1 and 3/4 pounds of orzo and 3 pounds of ground Italian sausage ... so lots more meat! I dice a red, yellow and green bell pepper and saute it instead of the flame and peel method. I use lots of minced garlic and put it in at the end of cooking the recipe for intensity. I also use about 6 or 7 diced romas. I grate up mizithra cheese to add on top when they dish it up (had trouble finding what it calls for). When I pour it out in a big stainless steel serving pan and top with parsley it is a beautiful presentation for the firefighters at our house ("The Shark Pit" Station 62! Federal Way, Washington ). It gets top ratings from all ... thanks Giada!! 50 s Flag item not reviewed by moderator and published
Love this recipe! The people I work with always ask me to make this whenever we have a potluck lunch. It also holds over well and makes great left overs. My only complaint is that there is no nutritional information with this recipe. In my opinion any website dedicated to cooking and having recipe’s for people, should have at least the basics: Per serving, calories, total fat, sodium, carbs, fiber, sugars and protein. item not reviewed by moderator and published
i made a few changes. Instead of sausages, I used mince chicken. and I forgot to pick up the cheese Giada used in this recipe so I sprinkled Parmesan on top instead. It tastes delicious !!! Giada did it once again!!! Since I was making it for 3 people so I used 3/4 of that 1lb box of orzo. And I practically doubled the amount of meat and veggies (I added tomatoes, green, red and yellow bell peppers. My family couldn't get enough of it. The roasted bell peppers does the trick. A very simple dish. I highly recommend it. Will definitely making it again. Thanks Giada!! : item not reviewed by moderator and published
Very tasty dish. I like less pasta and more meat so I used 3/4 lbs of pasta and 3 1/2 links of sausage. I also used a yellow bell pepper in addition to the red and orange, and steamed some fresh spinach and added it with the peppers. Even though it was probably not needed, the spinach added extra flavor and color. I just felt like I needed some more vegetables. Overall I was pleased with the dish and the layers of flavor. Couldn't find the cheese so I added a little feta, which was fine. item not reviewed by moderator and published
For something so simple this was terrific. I served it for a casual Sunday dinner. I broiled and chopped the peppers over coffee in the morning to save a bit of time. I used 3 sausages (instead of 2, and finished with 4 oz. of goat cheese. The goat cheese added a very nice flavor to the final product. Very easy to prepare and A+ results. item not reviewed by moderator and published
I enjoyed this recipe. Something very quick and I had almost all the ingredients on hand. The only thing I didn't have was the ricotta salata cheese, so I substitued parmesan. Next time I will make a point of having the proper cheese. But definitly a must make recipe for family and friends. item not reviewed by moderator and published
Easy to make and everyone loves it. The red pepper flakes give it just the right amount of kick. I've used feta cheese instead of the ricotta salata and italian sausage if I can't find the turkey sausage. item not reviewed by moderator and published
Once again Giada provided an outstanding recipe. I was a bit skeptical because I'm not a fan of roasted peppers, but this recipe really was a tasty dish. There were complex flavors in each bite and we loved the mix of tomatoes, peppers, sausage, and cheese. We didn't find the ricotta that is listed (and quite honestly I had never heard of it, so I used goat cheese instead which provided a tangy surprise now and then. You will definitely want to stick with red, yellow or orange peppers in this as I cannot imagine green would provide the right flavor. item not reviewed by moderator and published

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Make It 5 Ways: Sausage