This easy Orzo Recipe with Italian Sausage and Peppers is a filling and quick meal – done in under 30 minutes! This is perfect for kids *and* adults!
If you love Italian Sausage, you’ll also love this Sheet Pan Sausage and Peppers with Sweet Potatoes, this Savory Italian Tart, or this Bean, Sausage and Beef Burrito Recipe.
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You all know I love a good weeknight dinner. I love, love, love it when I can get dinner on the table in 30 minutes. That is just one reason I love this orzo recipe – 30 minutes and done. And as if that wasn’t enough, I usually have all of these ingredients on hand, so this is a great dinner idea for when you don’t know what to make for dinner!
This recipe has everything you need in one dish – your protein, your grain, your vegetable. I don’t even serve this with a side dish!
This is a winning dinner idea – an orzo recipe that you all need to try!
What is Orzo?
Have you ever been confused by orzo? Is it rice? Or is it pasta?
It is most definitely pasta, although it does resemble rice. Made from flour, but shaped like rice, it’s easy to see how these can be confused. And it doesn’t help that orzo means barley in Italian, although most orzos on the market do not contain barley.
While orzo and rice are different, you will sometimes see orzo being used in risotto-like dishes, substituting in orzo for the rice.
How Do You Cook Orzo?
Since orzo is pasta, you cook it like you would cook most other pastas – by boiling it. Because it is small, you’ll want to make sure you use a colander that will catch the orzo. Most orzos will boil for 7-10 minutes for al dente.
For extra flavor, you can boil the orzo in chicken broth, like it is done in this recipe.
More Orzo Recipes
Orzo with Zucchini, Mushrooms and Sausage
Toasted Orzo Chicken Soup
Shrimp Orzo Skillet
Shrimp with Orzo and Tomato
Orzo with Italian Sausage and Peppers
Ingredients
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 8 oz orzo pasta
- 2 tablespoon olive oil
- 14 oz pork sausage casings removed
- 2 cloves garlic minced
- 12 oz jar roasted red peppers diced (about 2 peppers)
- 2 plum tomatoes chopped
- 2 tablespoons chopped fresh parsley
- salt and pepper
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Combine the chicken broth and water in a pot and bring to a boil. Add the orzo and cook until al dente. Drain, reserving the cooking liquid. Place the orzo in a large bowl.
- Meanwhile, heat the olive oil in a sauté pan. Add the sausage and cook, breaking it up as it cooks. Once browned and cooked through, add the garlic and cook for 30 seconds, then add the peppers and tomatoes. Continue to cook until warmed through, about 2 minutes.
- Pour the sausage mixture over the orzo and stir to mix. Add in parsley. Add some of the cooking liquid, if needed, to loosen the pasta. Serve topped with the Parmesan cheese.
Leslie says
Just wondering if I can do fresh peppers instead of jar peppers ?
Deborah says
Yep! You might want to roast it yourself before, though, unless you like the peppers with some bite to them.
Renee says
I really like this recipe but not sure my grandchildren would like the sausage. Was thinking of trying chicken instead. Any suggestions?
Deborah says
I think chicken would be a fine substitution!
Rachelle says
I made this dish tonight, had everything but the fresh parsley, and I incorporated spinach. Simply, DELICIOUS!!! Thank you for this recipe, it’s time-saving and did I say DELICIOUS!
Kevin says
That pasta sounds so tasty!
Mrs. L says
I love orzo, I make something with it at least once a month. This recipe sounds great.
Dragon says
Giada knows what she’s doing and so do you. Great job!
Megan says
My hubby would love this and I have some garlic sausage to use up. Great looking recipe!
MeetaK says
looks great and the best thing is i have all of the ingredients right now. looks like this is going to be dinner!
ashley says
this looks really good! i’ve always been pleased with giada’s recipes!
Maria says
I am loving giada’s new book! I will have to try this one next.
Grace says
i’m having lots of trouble finding all kinds of fresh herbs and produce these days, and when i do, they’re certainly not reasonably-priced. what a mess. meanwhile, this dish is not a mess–it seems like the perfect combination of ingredients. 🙂
Kelly-Jane says
Looks lovely 🙂
I’ve got this book, but not cooked from it….yet!
Bellini Valli says
My flat leaf parsley is still alive on my patio deck despite no water or sunlight…can you imagine:D Your orzo dish from Giada sounds like something I’d like to try for sure:D
Mary says
What a nice recipe. The combination sounds delicious.