This one-pot meal is bursting with flavour. Zucchini and shallots simmer in the oils released from the browned sausages and get drenched in a homemade roasted red pepper sauce made with crushed tomatoes, garlic, and onion together with the orzo. Seasoned with chili flakes, thyme, and cinnamon for a touch of heat and warming spices.
This one-pot meal has it all. Short grain pasta makes it not so overly filling leaving plenty of room for dessert. Top it off with fresh shaved parmesan and herbs for an added fresh touch.
The sauce is absolutely delicious and thickens beautifully as the dish simmers. We used fresh red peppers and took the time to roast them slightly in the oven but you could absolutely skip this step and opt for a jar instead. It isn’t that much work really, this step can be done way in advance as the ingredients will re-heat and warm once turned into a sauce.
We like to brown the sausage first to speed up the cooking time and finish them off with everything in the pan in the warm sauce. Press down on the sausages to release some of their juices as this will help season the shallots and zucchini and add some extra flavour to the sauce.
When making the sauce, if you don’t have enough room in your blender don’t worry. Simply dump out what you’ve blended into your skillet and mix the rest. Add everything into the skillet and stir to combine. It will all blend together when it’s simmering. If you find it getting too thick you can add some more broth as the orzo will soak up quite a bit of the sauce while its cooking.
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