Monday, January 24, 2011

Sausage and Peppers with Orzo and White Beans

4 tbsp. olive oil, divided
5-6 mild or sweet Italian sausages
3-4 red/yellow/orange bell peppers, seeded, ribs removed, and sliced thinly
3 cloves garlic, minced
½ onion, sliced thinly
1 tsp. dried oregano
1 14 oz. can cannelloni beans, rinsed and drained
2 14 oz. cans diced tomatoes, drained
2 cups orzo pasta
3-4 chicken bouillon cubes (or 5 cups chicken stock.. I ran out)
2 tbsp. balsamic vinegar
¼ cup parmesan cheese
2 tbsp. fresh chopped basil

Heat 1 tbsp. olive oil in a large skillet with high sides over medium high heat. Brown the sausages on all sides (don’t bother cooking them through). Remove sausages from pan, set aside, and reduce heat to medium.

Heat 2 tbsp. olive oil; add peppers, garlic, onion, and oregano. Sweat gently over medium heat, allowing veggies to release liquid. Stir in beans and tomatoes; place sausages back into pan and prick each one several times with a fork; cook, stirring occasionally, for about 10 minutes.

Meanwhile, boil water or stock for orzo (if using water, add bouillon cubes). Cook orzo until done, about 10 minutes. Add between 1-2 cups of the pasta water to the pepper mixture; stir and simmer for a few minutes. Stir in the balsamic vinegar and parmesan cheese.

Drain orzo. Place in serving dish and stir in remaining tablespoon of olive oil. Top orzo with pepper mixture and sausages. Sprinkle with basil. If desired, slice sausages before serving.

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