Sweet and Savoury Sausage Orzo
Sweet and Savoury Sausage Orzo
Coins of sweet and garlic sausage, orzo pasta and some fresh Sicilian flavours make this weeknight dinner something completely out of the ordinary.
Servings
4
Preparation
20 Mins
Cook Time
20 Mins
Level
Ingredients
1-1/2 cups dry orzo pasta
Pinch saffron
2 tbsp extra-virgin olive oil
½ bulb fennel, sliced
4 Schneiders Honey Garlic Smokies, sliced into coins
¼ cup pine nuts
2 cloves garlic, minced
¼ tsp each salt and red pepper flakes
½ tsp orange zest
3 tbsp freshly squeezed orange juice
3 tbsp dried currants
1 tbsp chopped fresh dill
¼ cup freshly grated Pecorino Romano cheese
Directions
In large pot boiling, salted water, cook orzo and saffron until orzo is tender, but firm, about 7 minutes; drain and return to pot.
Meanwhile, heat oil in large, deep skillet over medium heat. Cook fennel, stirring, occasionally, until softened, about 5 minutes. Add sausage, pine nuts, garlic and red pepper flakes to pan. Cook, stirring occasionally, until pine nuts are lightly toasted and sausage is starting to brown, about 3 to 5 minutes.
Add sausage mixture to orzo. Add orange zest and juice, currants, dill and half of the cheese, tossing to coat. Sprinkle with remaining cheese.
Tips:
You can substitute the Romano cheese with Parmesan, if desired.
