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Delicious Creamy Orzo with Beef Sausage & Roasted Peppers

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Discover your new favorite comfort food with this Creamy Orzo with Beef Sausage & Roasted Peppers, a warm hug in a bowl packed with incredible flavors. It’s a complete, flavorful meal that feels gourmet but comes together with ease.

Ingredients

Scale
  • 1 cup orzo pasta
  • 1 pound beef sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1/2 cup non-alcoholic white cooking wine alternative
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1 handful fresh spinach (optional)
  • Salt to taste
  • Freshly ground black pepper to taste
  • Red pepper flakes (optional, for heat)

Instructions

  1. First things first, let's get organized. Dice your onion finely, mince the garlic, and if your roasted red peppers aren't pre-sliced, give them a rough chop. Have your beef broth, heavy cream, and non-alcoholic white cooking wine alternative measured out, and your orzo ready to go.
  2. Heat a large, deep skillet or a Dutch oven over medium-high heat. Add your beef sausage and use a spoon or spatula to break it up into crumbles. Cook, stirring occasionally, until it's beautifully browned and cooked through, usually about 5-7 minutes. Transfer the sausage to a plate lined with paper towels to drain any excess fat, leaving about 1-2 tablespoons of the rendered fat in the pan.
  3. Reduce the heat to medium. Add the diced onion to the skillet and cook, stirring frequently, until it softens and becomes translucent, about 4-5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
  4. Pour in the non-alcoholic white cooking wine alternative, scraping up any browned bits from the bottom of the pan with your spoon. Let it simmer for about a minute until it reduces slightly. Then, stir in the beef broth and bring the mixture to a gentle simmer.
  5. Add the orzo directly to the simmering liquid. Stir well to ensure it doesn't stick to the bottom of the pan. Continue to cook, stirring frequently until the orzo is al dente and most of the liquid has been absorbed, approximately 10-12 minutes.
  6. Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream, the drained and chopped roasted red peppers, and the cooked beef sausage. Gently fold in the freshly grated Parmesan cheese.
  7. If you're using spinach, add a handful of fresh spinach and stir until it just wilts into the hot orzo, usually just a minute or two. Finally, taste the dish and adjust the seasonings with salt and freshly ground black pepper.
  8. Ladle your Creamy Orzo with Sausage and Roasted Peppers into bowls. Garnish with a little extra Parmesan cheese and some fresh parsley. Serve it immediately.

Nutrition

Keywords: Don't overcook the orzo; it should be al dente. Stir frequently to prevent sticking and to achieve a creamy texture. Customize the heat with sausage choice and consider adding more vegetables for variety.

Find it online: https://homebitesia.com/delicious-creamy-orzo-with-beef-sausage-roasted-peppers/