Orzo with Sausage Peppers and Tomatoes
1 red bell pepper
1 orange bell
pepper
1 pound orzo pasta
3 cups
chicken stock
3 cups water
1
Tbs. kosher salt
2 Tbs. olive oil
7 ozs (2 links) mild Italian turkey
sausage, casings removed
1 clove
garlic, minced
2 plum tomatoes,
chopped
1/4 tsp. red pepper flakes,
optional
2 Tbs. chopped flat-leaf
parsley
Salt and pepper
1/2 cup
ricotta salata cheese, crumbled
Place the peppers on a baking sheet and
broil for 5 to 8 minutes, until
charred.) Place the charred peppers in a
medium bowl. Cover the bowl with plastic
wrap and allow the peppers to steam for
20 minutes. Under running water, peel
away the charred skin from the peppers.
Pat the peppers dry with paper towels.
Remove the stem and seeds from the
peppers and cut into 1/4-inch thick
slices. Set aside.
Bring the
chicken stock, water, and kosher salt to
a boil over high heat. Add the pasta and
cook until tender but still firm to the
bite, stirring occasionally, about 8 to
10 minutes. While the pasta is cooking:
In a large skillet, heat the oil and
sauté the turkey sausage until cooked
through, about 4 minutes. Add the garlic
and cook for 1 minute. Add the bell
peppers, tomatoes, and red pepper
flakes, if using, and cook until heated
through, about 2 minutes. Drain the
pasta, reserving about 1/2 cup of the
cooking liquid, and transfer to a large
serving bowl. Add the sausage mixture, 1
Tbs. of the parsley, and season with
salt and pepper, to taste. Toss well to
combine all ingredients, adding reserved
cooking liquid, if needed, to loosen the
pasta. Top with the ricotta salata and
sprinkle with the remaining parsley.
Serve.
Serves 4-6
Abby NM
http://www.nancyskitchen.com
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