Orzo with Sausage, Peppers and Tomatoes

Name: Orzo with Sausage, Peppers and Tomatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 red bell pepper; 1 orange bell pepper; 1 pound orzo pasta; 3 cups chicken stock; 3 cups water; 1 tablespoon kosher salt; 2 tablespoons olive oil; 7 ounces (2 links) mild Italian turkey sausage, casings removed; 1 clove garlic, minced; 2 plum tomatoes, chopped; 1/4 teaspoon red pepper flakes, optional; 2 tablespoons chopped fresh flat-leaf parsley; Salt and freshly ground black pepper; 1/2 cup ricotta salata cheese, crumbled

Recipe courtesy of Giada De Laurentiis

Watch how to make this recipe.

Orzo with Sausage, Peppers and Tomatoes

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Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

480

Total Fat

14

Saturated Fat

4

Carbohydrates

65

Dietary Fiber

4

Sugar

6

Protein

23

Cholesterol

40

Sodium

991

Total: 40 min
Prep: 10 min
Inactive: 20 min
Cook: 10 min

Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

480

Total Fat

14

Saturated Fat

4

Carbohydrates

65

Dietary Fiber

4

Sugar

6

Protein

23

Cholesterol

40

Sodium

991

Total: 40 min
Prep: 10 min
Inactive: 20 min
Cook: 10 min

Ingredients

1 red bell pepper

1 orange bell pepper

1 pound orzo pasta

3 cups chicken stock

3 cups water

1 tablespoon kosher salt

2 tablespoons olive oil

7 ounces (2 links) mild Italian turkey sausage, casings removed

1 clove garlic, minced

2 plum tomatoes, chopped

1/4 teaspoon red pepper flakes, optional

2 tablespoons chopped fresh flat-leaf parsley

Salt and freshly ground black pepper

1/2 cup ricotta salata cheese, crumbled

Directions

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.