Orzo with Sausage and Broccoli Rabe
July 21, 2020
I made this Orzo with Sausage and Broccoli Rabe and opened a jar of hot Peppadew peppers that were way past the sell-by date, so I used pepperoncini instead. The peppers add a little heat to this dish, though you can leave them out if you prefer.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 Servings
Directions
1Heat a tablespoon of the oil in a large non-stick or cast-iron skillet until it shimmers. Add the broccoli rabe or asparagus, and salt and cook, stirring occasionally, for 2 minutes (broccoli rabe) or 4 minutes (asparagus).
2If you want to add red or yellow bell peppers, you can throw them in at the same time as the broccoli rabe or asparagus.
3Add half of the garlic, and cook for a few minutes more, or until the vegetables are tender. Transfer the veggies to a plate, tent with foil (I actually never do that!), and set aside.
4Add the remaining tablespoon of oil to pan and heat until it shimmers. Add sausage, and cook until browned; add remaining garlic and cook for about 30 seconds.
5Add broth, orzo, and white wine, and heat to boiling. Reduce heat to medium, cover, and cook for 8-10 minutes, or until orzo is al dente and most of the liquid has been absorbed.
6Sprinkle broccoli rabe, Peppadews (if using), and Parmesan cheese over top, and gently mix to combine.
7Top servings with extra grated Parmesan.
Recipe from Cook's Country, June/July 2017.
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