Wednesday, December 15, 2010

Orzo with Sausage, Peppers, and Tomatoes

This is likely the easiest pasta dish I have ever made!  I loved how it was so delicious and there was such a little amount of prep and ingredients involved!  Yay!  Seriously, you could whip this up in about 15 minutes!  My son starts basketball practice this week, making one more night a week where I have zero time to cook dinner.  Pretty sure that this dish is going to make frequent appearances on my menu for the next couple months.

Orzo with Sausage, Peppers, and Tomatoes
Source:  Giada's Kitchen

3 chicken boullion cubes, dissolved in 3 cups water
2-3 cups water
1 pound orzo pasta
2 tbl. olive oil
1 package Italian sausage, casings removed
2 garlic cloves, minced
4 jarred roasted red bell peppers, cut in strips
2 plum tomatoes, chopped
1/4 tsp. red pepper flakes
2 tbl. fresh flat-leaf parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan cheese

In a large saucepan, bring the chicken broth and water to a boil over high heat.  Add the pasta and cook until al dente, about 8-10 minutes.

While pasta is cooking, in a large skillet, heat the oil and add sausage and cook over medium-high heat.  Break sausage into large chunks while you are cooking it.  When sausage is cooked through and no longer pink, add the garlic and cook for about 60 seconds.  Add the bell peppers, tomatoes, and red pepper flakes and cook until heated through, about 2 minutes.

Drain the pasta, reserving about 1/2 cup of the liquid and transfer pasta to the skillet.  Add half of the chopped parsley, salt and pepper.  Toss well to combine, adding the reserved cooking liquid if needed to loosen the pasta.  Transfer pasta to a nice serving dish.  Top with Parmesan cheese and remaining parsley.  Serve hot.

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