This month for the Improv Cooking Challenge, our goal was to make something using tomatoes and peppers. These two veggies pair so well together that there was a plethora of recipes to choose from. I wanted to make something totally different than I have ever made before, so I settled on this recipe for Orzo with Tomatoes and Peppers from Cook Like a Champion.
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Orzo is a small pasta. It is really good and goes well with anything basically. Hope you enjoy this recipe. Be sure to check out all the other recipes in the cooking challenge.
- 3 cups chicken broth
- 3 cups water
- 1 pound orzo pasta
- 2 tablespoons olive oil
- ½ pound of spicy Italian sausage
- 1 garlic clove, minced
- 2 roasted red peppers, cut in ¼-inch strips
- 2 plum tomatoes, chopped
- ¼ teaspoon red pepper flakes
- 2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper
- ½ cup freshly grated Parmesan
- In a large saucepan, bring the chicken broth and water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes.
- Meanwhile, heat the oil in a large skillet set over medium-high heat. Add the sausage and sauté, breaking up any large pieces, until cooked through, about 5 minutes.
- Add the garlic and continue cooking an additional minute.
- Add the peppers, tomatoes and red pepper flakes and continue cooking 2 more minutes.
- Drain the pasta, reserving ½ cup of the cooking liquid. Transfer pasta to a large serving bowl, then stir in sausage mixture, 1 tablespoon parsley and salt and pepper to taste.
- Toss to combine, adding the cooking liquid as needed to loosen the pasta. Top with remaining parsley, sprinkle with Parmesan and serve.
What have you been cooking lately?