Creamy Sausage, Pepper & Tomato Orzo Skillet

Name: Creamy Sausage, Pepper & Tomato Orzo Skillet
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb (450 g) mild or hot Italian sausage, casings removed; 1 tbsp olive oil, only if needed; 1 medium yellow onion, finely diced (150 g); 2 medium local peppers, thinly sliced (240 g); 4 garlic cloves, finely chopped; 1 tsp dried oregano; 1/2 tsp dried basil; 1/4 tsp chili flakes, optional; 2 tbsp tomato paste; 2 cups (300 g) local tomatoes, halved if cherry or grape, or diced if larger; 1 ¾ cups (340 g) dry orzo; 4 ¼ cups (1.05 L) low-sodium chicken broth, plus more if needed; 3/4 tsp kosher salt, plus more to taste; 1/4 tsp black pepper, plus more to taste; 1/2 cup (125 ml) heavy cream; 2.3 oz (65 g) finely grated Parmesan, plus more for serving; 2 tbsp chopped fresh basil or parsley, plus more for finishing; NanoBond 12.5” Skillet; OvenBond Quarter Sheet Pan; Provisions 12.5” Universal Lid; Provisions Mini Au Gratins; Market Tote

Creamy Sausage, Pepper & Tomato Orzo Skillet

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

25 minutes

Do you ever stare into your fridge at 5 PM and just wish for a dinner that actually excites you? This creamy sausage and tomato orzo is the exact answer to those hectic evenings when you want something satisfying without the pile of dishes. It comes together in one skillet, meaning you get all that rich flavor in one place while keeping your kitchen cleanup to a minimum.

Ingredients

1 lb (450 g) mild or hot Italian sausage, casings removed
1 tbsp olive oil, only if needed
1 medium yellow onion, finely diced (150 g)
2 medium local peppers, thinly sliced (240 g)
4 garlic cloves, finely chopped
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp chili flakes, optional
2 tbsp tomato paste
2 cups (300 g) local tomatoes, halved if cherry or grape, or diced if larger
1 ¾ cups (340 g) dry orzo
4 ¼ cups (1.05 L) low-sodium chicken broth, plus more if needed
3/4 tsp kosher salt, plus more to taste
1/4 tsp black pepper, plus more to taste
1/2 cup (125 ml) heavy cream
2.3 oz (65 g) finely grated Parmesan, plus more for serving
2 tbsp chopped fresh basil or parsley, plus more for finishing

Directions

Heat a 12.5-inch skillet over medium to medium-high heat. Add the sausage and cook, breaking it into small bite-sized pieces, until browned and cooked through, 6 to 8 minutes. If the sausage is very lean, add the olive oil first. If there is excess fat in the skillet, spoon off all but about 1 tablespoon.
Add the onion and peppers. Cook, stirring often, until softened and starting to pick up a little colour, 5 to 6 minutes.
Stir in the garlic, oregano, basil, and chili flakes, if using. Cook for 30 seconds, just until fragrant.
Add the tomato paste and cook, stirring constantly, for 1 minute, until slightly darkened..
Push the sausage mixture to one side of the skillet, then add the tomatoes to the empty space. Cook for 1 to 2 minutes, stirring occasionally, until they start to soften. Stir the tomatoes into the sausage mixture and continue cooking for another 2 minutes until they release their juices.
Stir in the orzo and cook for 30 seconds, coating it well in the sausage fat and tomato mixture.
Pour in the chicken broth. Add the salt and pepper and stir well, scraping up anything stuck to the bottom of the skillet. Bring to a lively simmer.
Reduce the heat to medium-low, cover, and cook for 8 minutes, stirring once or twice during cooking to help prevent sticking.
Uncover and continue cooking for 3 to 5 minutes, stirring more frequently, until the orzo is al dente and the mixture looks loose and creamy. It should still look a little saucy at this stage. Add a splash more broth if needed.
Lower the heat to the lowest setting. Stir in the heavy cream, then the Parmesan, until smooth and glossy. Stir in the basil or parsley.
Taste and adjust with more salt and pepper as needed. Let the skillet sit for 2 minutes before serving. The sauce will thicken slightly as it stands.
Serve with extra Parmesan, more herbs and black pepper.