Description
Savor the perfect blend of Italian sausage, orzo, parmesan & herbs in this easy, one-pot meal. A quick, hearty comfort that’s sure to delight!
Ingredients
Scale
- 1 pound (450g) Italian sausage, casings removed
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tablespoon)
- 1 red bell pepper, diced (about 1 cup)
- 1½ cups (300g) orzo pasta, uncooked
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 2½ cups (600ml) chicken broth
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- ½ cup (50g) grated Parmesan cheese, plus more for serving
- ¼ cup (15g) fresh basil, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it into small pieces. Cook until browned and no longer pink, about 5-6 minutes.
- Add diced onion to the sausage and cook for 2-3 minutes until beginning to soften. Stir in minced garlic and cook for 30 seconds until fragrant. Add diced bell pepper and cook for another 2 minutes.
- Sprinkle Italian seasoning and red pepper flakes over the mixture, stirring to toast the spices for about 30 seconds. Season with salt and pepper.
- Add uncooked orzo to the pan and stir to coat for about 1 minute. Pour in diced tomatoes with their juice and chicken broth. Stir well, scraping up any browned bits from the bottom of the pan.
- Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
- Remove from heat and stir in Parmesan cheese until melted. Fold in most of the fresh basil, reserving some for garnish. Let stand for 2-3 minutes before serving with additional basil and Parmesan.