Sausage & Peppers with Orzo

Fall arrived in full force in Oklahoma this weekend. It was cold... especially after getting used to temperatures in the 90s and 100s all summer. I'm sad to see summer go, but this weather gave me the opportunity to bring out some of my favorite cold weather recipes. This one is a favorite in our house for a few reasons - first, it's delicious, but it's also easy to put together, can feed a whole family, and reheats quite nicely for leftovers. (I'd have it for lunch the next day. Andrew would have it as a midnight snack.) You could serve this with a simple salad and some fresh bread.

Sausage & Peppers with Orzo
3 tablespoons olive oil
1 yellow onion, finely chopped
4 cloves garlic, minced
1 large green bell pepper, seeded, deribbed, and chopped
1 red bell pepper, seeded, deribbed, and chopped
1 1/2 pounds Italian sausage (casings removed)
1 tablespoon chopped fresh parsley (or 1/2 tablespoon dried parsley)
1 teaspoon dried oregano
1 large can (49 ounces) chicken broth
1 3/4 cup uncooked orzo pasta
salt & pepper
1/2 cup grated Paremsan cheese (optional)
shredded Parmesan cheese, for serving

In a large stockpot over medium heat, warm the olive oil and swirl to coat the bottom of the pot. Add the onion, garlic, and bell peppers and cook, stirring occasionally, until the onion and peppers are tender and the onion is traslucent, about 10 minutes. Add the sausage and cook, stirring and breaking up any clumps, until lightly browned and cooked through, about 10 minutes. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.

Reduce the heat to medium-low, add the orzo pasta, cover, and continue cooking until most of the liquid has been absorbed and the pasta has a soft and creamy texture, about 15 minutes. Season to taste with salt & pepper. Stir in the grated Parmesan cheese if desired.

Ladle the mixture into individual bowls and sprinkle with a little shredded Parmesan.

Enjoy!

recipe slightly adapted from Nordstrom Entertaining at Home Cookbook