Italian Sausage Orzo Food

ITALIAN SAUSAGE ORZO

Steps:

• In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid., In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.

ITALIAN SAUSAGE ORZO

Steps:

• Take the sausage meat out of its casings and crumble it into a soup pot/Dutch oven. Over medium-high heat, cook it for 5 minutes.
• Stir in the onions and continue cooking for another 5 minutes or so, until the sausage is nicely browned and the onion has softened.
• Stir in the garlic, red pepper flakes, and orzo, and cook for around 30 seconds.
• Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often (or else the orzo may stick to the bottom of the pot). You will likely need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. boil (you don't want the liquid to reduce too much before the pasta has cooked).
• Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately. See more troubleshooting tips in the notes below.

ITALIAN SAUSAGE AND ORZO SOUP

Steps:

• In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

ORZO WITH SAUSAGE, PEPPERS AND TOMATOES

Steps:

• 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.

ITALIAN SAUSAGE AND ORZO SKILLET RECIPE - (4.6/5)

Steps:

• Cook and drain pasta as directed on package. Meanwhile, cook vegetables as directed on package. In 10-inch nonstick skillet, cook sausage over medium-high heat 5 to 6 minutes, stirring occasionally, until no longer pink. Drain; return to skillet. Stir tomatoes, cooked pasta and vegetables into skillet with sausage; heat until hot. Sprinkle with cheese. Garnish with chopped fresh parsley.

ITALIAN SAUSAGE AND ORZO SKILLET

Steps:

• Cook and drain pasta as directed on package.
• In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring occasionally, until no longer pink and thoroughly cooked. Transfer to plate. In same skillet, heat oil over medium heat. Add beans, bell peppers, carrots and salt; stir 1 minute to coat vegetables. Add water. Cover; reduce heat to low, and cook 5 to 6 minutes or until vegetables are crisp-tender.
• Remove cover; stir in tomatoes, sausage and cooked pasta. Increase heat to medium; cook 3 to 4 minutes or until completely heated through. Garnish with cheese and parsley.

EVERYDAY ORZO WITH SAUSAGE AND FRESH HERBS

Steps:

• Melt butter in large skillet over medium-high heat. Add sausage and cook until browned, about 2 minutes. Add orzo and stir until it begins to turn golden, about 2 minutes. Add chives and oregano; stir. Pour in Swanson Chicken Broth.
• Bring to a low boil; reduce heat, cover, and let simmer over low heat until pasta is al dente, about 20 minutes.
• Remove from heat; stir in Parmesan and mozzarella cheeses. Top with parsley.

ORZO RISOTTO WITH SAUSAGE AND ARTICHOKES

Steps:

• Heat the oil in a large skillet.
• Add the sausage and cook over high heat, crumbling as it cooks, until cooked through. Transfer to a plate, leaving fat in the pan.
• Lower the heat to medium, and add onion and garlic to the pan. Cover and cook, stirring occasionally, until softened, about 4 minutes.
• Add the orzo and cook, stirring, about 3 minutes.
• Add the stock and 2 cups of water, stirring constantly until the orzo is suspended in a thick, creamy broth, about 15 minutes.
• Season with salt and pepper.
• Add the sausage, artichokes, peas, chives, and parmesan to the orzo.
• Cook, stirring until heated through, about 4 minutes.
• Serve immediately, passing extra grated cheese at the table, if desired.

ORZO WITH SAUSAGE, PEPPERS, AND TOMATOES

Steps:

• In a large saucepan, bring the chicken broth and 3 cups of water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
• While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the turkey sausage and sauté 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) to the pan and cook until heated through, about 2 minutes.
• Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer it to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and salt and pepper to taste. Toss well to combine, adding the reserved cooking liquid if needed to loosen the pasta. Top with the Parmesan and sprinkle with the remaining parsley.

ITALIAN SAUSAGE ORZO SOUP

Steps:

• In a soup pot, brown sausage. Add onions and cook until onions are translucent. Add garlic and saute for another minute or two. Drain meat/veggies. Put back in pot. Add broth, tomatoes, basil,pepper and parsley. Bring to a boil. Add pasta. Reduce heat. Cover and simmer for 15 to 20 minutes until pasta in tender. Enjoy!