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sausages with orzo in roasted red pepper sauce

One-pot sausages with orzo in a homemade roasted red pepper and tomato sauce topped with fresh parmesan cheese and herbs.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Weeknight Dinners
Servings: 4 -6
Author: the communal feast

Ingredients

  • 4-6 sausages of your choice chorizo, calabrese
  • 1 zucchini sliced into small cubes
  • 2 shallots finely chopped
  • 1 TBS olive oil
  • 200 g orzo
  • 2 large red bell peppers substitute jar roasted red peppers
  • 1 can San Marzano tomatoes
  • 4 garlic cloves minced
  • 1/2 yellow onion
  • 1 cup vegetable stock
  • 1/4 cup red wine optional
  • 1 tsp chili flakes
  • 1 tsp ground cinnamon
  • 1 tsp fresh or dried thyme
  • salt + black pepper
  • garnish with fresh parsley and parmesan cheese
  • serve with crusty bread

Instructions

  • Preheat the oven to 425 degrees F. On a baking tray lightly sprayed with cooking oil. Place garlic cloves, and whole half of yellow onion. Cut the peppers in half, remove seeds and place on tray. Bake for 10 minutes until skin begins to blacken and vegetables are roasted. Remove from the oven and let sit for a few minutes until ready to handle. Remove the skin from the peppers.
  • In a high speed blender add roasted vegetables, and a splash of stock. Blend until smooth. Slowly add the tomatoes with liquid. Blend until smooth.
  • In a large skillet over medium heat cook the sausages until browned on both sides. Lightly push down on the sausages to release some of the fat and oils. Once browned remove from the heat and set aside. Add the shallots and zucchini to the skillet. Cook stirring occasionally for 1-2 minutes. Add the olive oil and spread across the bottom of the pan. Season with chili flakes, cinnamon, and thyme. Stir and cook for 1 minute. Stir in the sauce, remaining stock, salt and pepper and return the sausages to the pan. Bring to a boil, cover and simmer on low for 20 minutes until the sauce has thickened and sausages are fully cooked. Stir occasionally with a rubber spatula to scrape the bottom of the pan.
  • Serve topped with fresh herbs, generous amount of parmesan and enjoy with crusty bread.