Recipe courtesy of Giada De Laurentiis
Orzo with Sausage, Peppers and Tomatoes
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None
Total:
40 min
Active:
10 min
Yield:
4 to 6 servings
Level:
None

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.

IDEAS YOU'LL LOVE

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Lemon Orzo

Recipe courtesy of Aida Mollenkamp

Orzo Salad

Recipe courtesy of Heidi Swanson

Creamy Orzo

Recipe courtesy of Giada De Laurentiis

Orzo Stuffed Peppers

Recipe courtesy of Giada De Laurentiis

Tomato Orzo Soup

Recipe courtesy of Mary Gray

Braised Lamb Orzo Salad

Tri-Colore Orzo

Recipe courtesy of Giada De Laurentiis

Parmesan Herbed Orzo

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here