Sausage and Peppers with Orzo

I’m finally sharing my famous orzo recipe, which has long been sought after because of its simple yet comforting taste. It’s easy, easily made vegetarian or vegan without compromising flavor, and a nice bowl of homemade goodness.

Sausage and Peppers with Orzo
Adapted from a recipe by Tina Devlin

3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
1 ½ lbs Italian sausages, casings removed (I use a pack of Trader Joe’s meatless Italian sausages and chop them up in a food processor)
4 large, ripe plum tomatoes, cored and chopped
1 tablespoon chopped fresh flat-leaf parsley
1 can (49 oz) low-sodium chicken broth (or veggie broth)
1 ¾ cups orzo pasta
Salt and pepper
Freshly grated Parmesan cheese, for serving

1. In a 6 to 8 quart saucepan over medium heat, warm the olive oil and swirl to coat the bottom of the pan. Add the onion, garlic, and bell pepper and cook, stirring occasionally, until the onion and pepper are tender and the onion is translucent, about 6 minutes. (I always find the garlic and onion cook faster than the bell pepper, so I cook the bell pepper first for about 4 minutes, then add the onion and garlic)
2. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 6 minutes.
3. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.
4. Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 12 minutes. Season to taste with salt and pepper.
5. Ladle the mixture into bowls, sprinkling with cheese over the top.