Roasted Red Pepper Sausage Orzo

Hot Italian sausage and orzo pasta mixed into a smokey roasted red pepper tomatoey sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat olive oil in a large high-rimmed sauté pan. Add loose Italian sausage. If using sausage links, remove the meat from the casing. Use a wooden spoon to break into crumbles. Cook for about 7 minutes until cooked through. Set aside for later.

Step 2

In the same pan, add a roughly chopped yellow onion. Cook for 3 minutes, stirring occasionally. Add the roughly chopped garlic and cook for another minute, stirring often.

Step 3

Add the onion and garlic to a blender. Pour in the can of diced tomatoes, drained roasted red peppers, dried thyme, smoked paprika, black pepper, and optional salt. Blend until smooth. (NOTE: the ingredients may already be salty enough so include salt to taste)

Step 4

Pour the blended sauce and 1 cup of water back into the same sauté pan. Bring to a simmer and pour in the uncooked orzo. Stir to combine. Cook, stirring occasionally until the orzo is cooked through. This can take about 15 minutes. Add additional splashes of water as needed.

Step 5

Once the orzo is cooked, add back the cooked Italian sausage crumbles. Stir to combine. Turn off the heat and pour in the heavy cream. Stir until well combined. Finally, stir in the roughly chopped fresh parsley.

Step 6

Divide among bowls to serve. Optionally top with fresh basil, feta cheese, and a squeeze of lemon juice.

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