Orzo with Sausage, Peppers, and Tomatoes

This dish is simply delicious! I made this for the first time last night and it was such a winner that I even brought leftovers to work today (I never bring leftovers so this is a big deal). I stumbled across this recipe the other day when I took a break from watching CNN at work and spent some quality time with the food network channel. What I originally liked about this dish was that it seemed "quick and easy" which to me, are ideal adjectives when it comes to cooking on a weeknight.

Orzo with Sausage, Peppers, and Tomatoes
Courtesy of FoodNetwork.com

1 jar of roasted bell peppers (red and orange)

1 lb or Orzo

3 cups chicken stock

3 cups water

1 tbl kosher salt

2 tbl olive oil

2 10 oz packages of reduced- fat sausage

4 garlic cloves minced

3 plum tomatoes chopped

1 tsp of red pepper flakes (eyeball)

2 tbl of fresh flat leaf parsley chopped

salt and pepper to taste

1 cup of ricotta salata cheese crumbled for garnish

In a medium saucepan, bring the chicken stock and the water to a boil. Add pasta and cook until tender. When the pasta starts to plump and rise to the top (about 8-10 minutes) then you know it's ready!

While the pasta is cooking, heat the olive oil in a large skillet. Add your sausage and cook until done. Add the garlic and cook for about 1 minute. Add the peppers, red pepper flakes, and tomatoes and cook until warm for about 2 minutes.

Drain the pasta and reserve 1/2 cup of the liquid. Transfer to a large serving bowl. Add the sausage mixture, parsley, season with salt and pepper and toss. Stir in 1/2 cup of the cooking liquid. Top with ricotta salata or a cheese of your liking.