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Orzo with Sausage, Peppers and Tomatoes (Giada De Laurentiis) Recipe

Orzo with Sausage, Peppers and Tomatoes (Giada De Laurentiis) Recipe

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Orzo with Sausage, Peppers and Tomatoes (Giada De Laurentiis)

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Ingredients:

Serving

1 red bell pepper
1 orange bell pepper
1 lb orzo pasta
3 cups chicken stock
3 cups water
1 tbsp kosher salt
2 tbsp olive oil
7 oz (2 links) mild italian turkey sausage, casings removed
1 clove garlic, minced
2 plum tomatoes, chopped
1/4 tsp red pepper flakes , optional
2 tbsp chopped fresh flat-leaf parsley
salt and freshly ground black pepper
1/2 cup ricotta salata cheese, crumbled

Directions:

Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	561.72 Kcal (2352 kJ)
Calories from fat	327.95 Kcal
		% Daily Value*
Total Fat	36.44g	56%
Cholesterol	112.97mg	38%
Sodium	2198.65mg	92%
Potassium	565.52mg	12%
Total Carbs	30.8g	10%
Sugars	12.88g	52%
Dietary Fiber	2.87g	11%
Protein	33.91g	68%
Vitamin C	66.3mg	111%
Vitamin A	0.7mg	25%
Iron	22.5mg	125%
Calcium	132.3mg	13%

Amount Per 100 g
Calories	79.72 Kcal (334 kJ)
Calories from fat	46.54 Kcal
		% Daily Value*
Total Fat	5.17g	56%
Cholesterol	16.03mg	38%
Sodium	312.02mg	92%
Potassium	80.26mg	12%
Total Carbs	4.37g	10%
Sugars	1.83g	52%
Dietary Fiber	0.41g	11%
Protein	4.81g	68%
Vitamin C	9.4mg	111%
Vitamin A	0.1mg	25%
Iron	3.2mg	125%
Calcium	18.8mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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