Orzo With Italian Sausage and Roasted Red Peppers

• Meat

  • 1 lb Italian turkey sausage, sweet

• Produce

  • 1/4 cup Basil, fresh
  • 1/4 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 1 Onion, large
  • 1 15 ounce can Tomatoes, fire-roasted

• Canned Goods

  • 2 cups Chicken stock

• Pasta & Grains

  • 1 16-ounce package Orzo

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1/4 tsp Red pepper
  • 3 Red peppers, large roasted
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

• Dairy

  • 3/4 cup Fontina cheese

Found on cookinginstilettos.com

Description

Ingredients

• 1 teaspoon of olive oil
• 1 pound of sweet Italian turkey sausage, casings removed
• 1 large onion, diced
• 3 - 4 large roasted red peppers, diced
• 2 cloves of garlic, minced
• 1 16-ounce package of orzo
• 1 15 ounce can of crushed fire roasted tomatoes
• 1/4 teaspoon of crushed red pepper
• 1/2 teaspoon of salt
• 1/2 teaspoon of freshly cracked black pepper
• 2 cups of chicken stock
• 1/4 cup of chopped fresh basil
• 3/4 cup of shredded fontina cheese, plus more for garnish
• 1/4 cup of chopped flat leaf parsley

Directions

• In a large deep skillet pan or dutch oven, add the olive oil and heat the pan to medium high.
• Add the turkey sausage, making sure to break it up and brown the turkey sausage.
• Remove the browned turkey sausage to a paper lined plate and drain any fat, reserving about 2 teaspoons.
• Add onions and saute until they start to become translucent.
• Add the diced roasted red peppers to the pan and continue to saute, about 3 minutes more.
• Add the minced garlic and saute for another minute.
• To the onion/pepper mixture, add the orzo and toast in the pan for about a minute, making sure to incorporate the orzo with the veggies.
• Add the crushed tomatoes to the orzo mixture and fold everything together, making sure to scrape up any browned bits from the bottom of the pan.
• Return the sausage to the pan and add the crushed red pepper, salt and pepper.
• Add 2 cups of chicken stock to the mixture and bring to a boil. Reduce the heat to a simmer and cook until the orzo is tender, about 10 to 12 minutes.
• Fold in the basil and shredded fontina cheese and simmer for another minute or two.
• Garnish with the chopped flat leaf parsley and some more fontina cheese and enjoy!