One-Pot Sausage and Peppers Orzo
If you like the comforting flavors of sausage and peppers this one pot dinner is the perfect quick yet elevated weeknight meal. Sausage and peppers gets dressed up with orzo and some fennel to play off the anise flavors of fennel seed we find in sausage. You can easily stop there, but if you want to really make your taste buds dance I highly recommend topping it with creamy burrata and a drizzle of a balsamic glaze! No brainer, this needs to be on your menu this week!
One Pot Sausage and Peppers Orzo
This sausage and peppers has a sophisticated spin on it while keeping the comfort level high. For and easy weeknight meal it’s honestly a showstopper. I love making it in my Staub Braiser and serving it family style. The first time I set it out in the middle of our dinner table, my 2 year old son said, “wow!” and kept saying “mmm this is good!” Which is a huge win, because anyone who has a toddler knows they are the harshest food critics around.
I feel like orzo is having a moment and I am here for it. I originally came up with this recipe because I was on an orzo kick and wanted to use up some extra sweet Italian sausage I had in our freezer. Orzo is quick and versatile and it’s a one-pot meal’s best friend. You can throw anything together with it to make a hearty and nutritious meal and that’s exactly what this is. I added in some fennel bulb because I love the delicate and sweet anise flavor it brings to the table. Plus it plays off of the fennel seed spice we find in sausage perfectly. Arugula lends a bit of freshness and bitterness and the garnishes make all those tastebuds rejoice.
What You'll Need
- Sausage – Sweet Italian Sausage, Mild or Hot Sausage, Sweet Italian Turkey Sausage, whatever you want! Sweet Italian Sausage has basil in it to give it more of a sweetness where as Mild Italian Sausage is more savory. Hot obviously has more of a kick to it.
- Red Pepper – Use whatever pepper you want Red, Yellow or Orange are recommended as they are less bitter.
- Onion – Any white onion really. Spanish or sweet vidalia.
- Fennel – Fennel has such a beautiful anise flavor that pairs perfectly with sausage since fennel seeds are typically used in the sausage mix.
- Garlic
- Roma Tomatoes – Also known as plum tomatoes. They are smaller and have less seeds.
- White Wine – A dry white wine. Something you would drink. Think Pino Grigio or Sauvignon Blanc. If you don’t like or drink wine, omit it!
- Chicken Broth – Imparts more flavor to the orzo and whole dish.
- Parmesean Cheese – Makes it slightly creamy
- Arugula – Peppery and bitter. Substitute spinach if you wish.
- Burrata – Creamy and dreamy. Burrata is fresh mozzarella with cream on the inside. If you can’t find it substitute fresh mozz.
- Balsamic Glaze – I just use store bought balsamic glaze because it’s delicious, so much easier and comes in handy. I’ve also had mine for a long time and is an excellent pantry staple to enhance lots of different dishes. You can make your own by slowly simmering balsamic glaze in a small pot or pan until it condenses and gets drizzly thick.
To make the Susage and Peppers Orzo
- Brown the sausage – Heat a heavy bottomed pan with a lid over medium-high heat. Add the sausage links to the pan and brown them on ALL sides. Once they have browned set them on a cutting board to rest.
- Sauté the vegetables – Turn the heat down to medium, add a tablespoon of oil and begin to sauté the onions, peppers and fennel for 5-7 minutes until they begin to soften. Next, add the garlic and spices and sauté a minute longer until fragrant.
- Slice the sausage – Slice the sausage into 1/2 inch rounds and add to the pot.
- Add the liquids + Sausage – Pour in the white wine, add the tomatoes, broth and sliced sausage. Bring to a simmer.
- Add the Orzo & Simmer to Finish – Turn up the heat to medium-high and bring it up to a simmer. Add the orzo turn the heat down and place a lid on top, leaving it slightly ajar and cook for about 25 minutes until almost all of the broth has been absorbed and the orzo is creamy.
- Fold in the arugula and parmesan cheese – Turn the heat off mix in the cheese and fold in the arugula, allowing the heat to wilt the greens.
- Garnish – Top with burrata cheese, by tearing it open and placing dollops all around. Then, drizzle it with a balsamic glaze and add some fennel fronds if you’re feeling fancy.
Servings: 4 to 6
Equipment
- Heavy Bottomed Pot such as a Braiser or a deep skillet
Ingredients
- 1 lb Sweet Italian Sausage about 4 links
- 1 Red Bell Pepper chopped
- 1 medium Onion chopped
- 1 small Fennel Bulb chopped
- 3 Garlic Cloves minced
- 2 Roma Tomatoes chopped
- 1 tsp Italian seasoning
- 1 tsp Garlic Powder
- 1 1/2 cups Orzo
- 1/4 cup Dry White Wine sauvignon blanc, pinto grigio
- 3-4 cups Chicken Broth start with 3 cups, add more as it absorbs
- 1/3 cup Parmesan Cheese grated
- 1 cup Arugula packed
- Burrata Cheese optional
- Balsamic Glaze optional
Instructions
- Heat a heavy bottomed pot over medium high heat. Add a tablespoon of olive oil to the pan and brown the sausage on all sides, about 8-10 minutes. Remove the sausage to a cutting board or plate.
- Reduce the flame to medium and saute the onions, peppers and fennel for about 5-7 minutes. Once the vegetable start to soften and the onion becomes translucent. Add in the garlic and spices sautéing for another minute.
- While the vegetables are sautéing, slice the sausage links on a bias. Note that they will not be cooked all the way through. They will finish cooking in the pot with the orzo.
- Pour in the wine and scrape the bottom of the pan with a wooden spoon to get all of the browned bits. Add 3 cups of chicken stock, tomatoes and sausage along with any drippings back into the pot. Bring the pot to a gentle simmer and add the orzo. Continue to simmer with the lid off until almost all of the broth is absorbed and the orzo is tender and the liquid has all absorbed. Occasionally stir and scrape the bottom of the pot to prevent sticking. If it becomes dry add 1/4-1/2 cup more broth as needed, you may need to use all 4 cups.
- Turn off the heat, add the parmesan cheese and arugula and gently mix it into the dish.
- Serve it family style by leaving it in the pan it was cooked in. Garnish it with dollops of burrata cheese scattered on top, fennel fronds and drizzle with balsamic glaze.
Notes
- This is a great dish to make in advance. Follow the instructions up until the 4th step, leaving out the arugula, burrata cheese and balsamic glaze. When you're ready to serve, simply place the sausage and pepper orzo on the stove over medium heat, add a little broth or water to loosen it and put a lid on. Once simmering remove the lid and stir until heated through. Finish the dish by wilting the arugula and garnish with the buratta cheese and balsamic drizzle.
- I love to use my Staub braiser which is basically a short dutch oven. It helps conduct heat well, is less likely to burn the food and it's just pretty.
Tried this recipe?Let us know how it was!