Wednesday, August 4, 2010

Sausage Orzo Pasta

This is the perfect dish for entertaining! You can make most of it ahead of time. You can serve it hot or cold! There is a little prep time but it is worth it to hear the compliments you'll get from this one. My husband loves his Italian sausage. We've historically barbecued them and served them in a nice dutch crunch type roll. Usually we have leftovers so my orzo dish came from experimenting with the left overs. I've also made these without precooking the sausage. Just remove the meat from the casing by squeezing method. This process you get more flavor but it is not the quickest way. You choose!

2-3 Italian sausages, either precooked or freshly removed from casing
1 red pepper, diced
1 zucchini, diced
6 mushrooms, sliced
1/2 yellow onion, diced
handful of chopped basil
1 tsp fennel seeds
sprinkle garlic powder or use fresh (1 clove, minced)
1/4 c pine nuts
1 T olive oil
1 cup orzo (before cooking)

In a large frying pan brown the sausage. If using precooked wait to add later. To the meat add 1 T olive oil, then the peppers, zucchini, onion, mushrooms, basil, fennel seeds and garlic. Cook until veggies are soft while stirring. Cook the orzo according to package, usually 10 -12 minutes. Drain and add to sausage mixture. Add the pine nuts and a drizzle of olive oil. Serves 4-6 hungry people. Great left over! You can prepare this in less than 30 minutes!

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