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–+ servings

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!
Print Recipe
Prep Time: 10 minutes
Cook Time: 35 minutes
Course: Main Course
Cuisine: American
Keyword: Dinner, One Pot, Orzo, Sausage
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!