Tomato Sausage Orzo Recipe
This flavourful tomato sausage orzo has got a bit of Spanish-Italian feel to it with the addition of tomatoes, olives and capers to the little bites of orzo pasta. I like to use flavoured pork sausages, but you can use regular pork, chicken sausages or even vegetarian sausages.
Servings: 4 People
Ingredients
- 6 medium pork sausages flavoured or plain – see tip
- 1 tablespoon oil
- 1 onion peeled and diced
- 1 red bell pepper deseeded and thinly sliced
- 1 green bell pepper deseeded and thinly sliced
- 2 cloves garlic peeled and minced
- 1 teaspoon chilli powder mild or hot, depending how hot you like it
- 2 teaspoons smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato puree (tomato paste)
- 400 g (14oz) tin finely chopped tomatoes
- 360 ml (1 ½ cups) chicken stock
- 200 g (7oz) dried orzo
- 100 g (3.5oz) mixed olives de-stoned and sliced in half
- 1 tablespoon capers drained
- 12 cherry tomatoes sliced in half
- 50 g (2 packed cups) mild rocket (or lamb’s lettuce)
Instructions
- Place the sausages on a grill tray and place under the grill (broiler) for 20 minutes, turning regularly, until browned all over and cooked through. Alternatively, If you have an air fryer, they can be air fried for 10-12 minutes at 200C/400F.6 medium pork sausages
- Meanwhile, heat the oil in a large frying pan (skillet) over a medium heat. Add in the onion, red and green peppers. Cook for 4-5minutes, stirring regularly, until the onion starts to soften.1 tablespoon oil, 1 onion, 1 red bell pepper, 1 green bell pepper
- Add the garlic, chilli powder, smoked paprika, salt, pepper and tomato puree to the pan and stir together for one minute.2 cloves garlic, 1 teaspoon chilli powder, 2 teaspoons smoked paprika, ½ teaspoon salt, ½ teaspoon black pepper, 1 tablespoon tomato puree (tomato paste)
- Add the tinned tomatoes and chicken stock, stir and bring to the boil, then add in the orzo.400 g (14oz) tin finely chopped tomatoes, 360 ml (1 ½ cups) chicken stock, 200 g (7oz) dried orzo
- Stir together, then add the olives, capers and cherry tomatoes.100 g (3.5oz) mixed olives, 1 tablespoon capers, 12 cherry tomatoes
- Turn down the heat, so the liquid is simmering very gently, place a lid on and cook for 10 minutes, stirring occasionally, until the orzo is cooked.
- By now, the sausages should be cooked. Place the sausages on a chopped board and cut into thick slices.
- Remove the lid from the pan, then stir in the sliced sausages and rocket – it should wilt a little as you stir it in.50 g (2 packed cups) mild rocket
- Divide between bowls and serve.
Video
Notes
Sausages:
Plain pork sausages work well in this dish, but sometimes I like to change it up using flavoured sausages. Spicy/chilli sausage, black pepper sausage, and Italian-herb sausage all work well.Make it vegetarian:
Replace the pork sausages with vegetarian sausages and replace the chicken stock with vegetable stock.Leftovers
This recipe is best served right away, so I don’t recommend making it ahead. If you make it ahead and try to reheat, you’ll find that the orzo becomes claggy however if you've got leftovers then:- Cool and refrigerate in a airtight container for up to 2 days.
- reheat in the microwave with a splash of water/stock over stirring occasionally until piping hot throughout. The orzo will have drunk the sauce—add a little more liquid to loosen.
Nutrition
Calories: 530kcal | Carbohydrates: 53g | Protein: 28g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 0.4mg | Sodium: 2116mg | Fiber: 6g | Sugar: 10g
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