This is one of my favorite recipes inspired by Giada, with a few personal tweaks. I often add extra vegetables to pasta dishes when it works, so I included a mix of peppers, tomatoes, mushrooms and olives here. If you haven’t tried orzo, it’s a delightful pasta shaped like rice—perfect if you enjoy both rice and pasta. This orzo dish is ideal for dinner parties or feeding a crowd, and it’s easy to scale up.
This version combines savory turkey sausage, roasted bell peppers, juicy tomatoes and simple seasonings for a comforting, colorful main course. It’s hearty, bright and quick to prepare once the peppers are roasted. Below you’ll find clear, streamlined instructions and a complete ingredient list to make this Orzo with Sausage, Bell Peppers & Tomatoes.
Orzo with Sausage, Bell Peppers & Tomatoes
Orzo with Sausage, Bell Peppers & Tomatoes
Ingredients
- 1 red bell pepper
- 1 orange or yellow bell pepper
- 1 pound orzo pasta
- 3 cups chicken stock
- 3 cups water
- 1 tablespoon kosher salt
- 2 tablespoons olive oil
- 7 ounces mild Italian turkey sausage (about 2 links), casings removed if preferred
- 1 clove garlic, minced
- 1/2 cup to 1 cup onions, chopped
- 1/2 cup black olives, chopped
- 1 cup mushrooms, chopped (any kind)
- 2 plum tomatoes, chopped
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh flat-leaf parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1/2 cup ricotta salata, crumbled (optional)
Instructions
- Using tongs over a gas flame, roast the bell peppers, turning until the skins are charred on all sides, about 5–6 minutes. Alternatively, place peppers on a baking sheet and broil for 5–8 minutes, until charred.
- Transfer the charred peppers to a medium bowl, cover with plastic wrap and let them steam for 20 minutes. Under running water, peel away and discard the charred skin.
- Pat the peppers dry, remove stems and seeds, and slice into 1/4-inch strips. Set aside.
- In a medium saucepan, bring the chicken stock, water and kosher salt to a boil over high heat.
- Add the orzo and cook, stirring occasionally, until tender but still slightly firm to the bite, about 8–10 minutes.
- While the orzo cooks, heat the olive oil in a large skillet over medium-high heat. Add the turkey sausage and sauté until cooked through, about 4 minutes.
- Add the garlic and cook for 1 minute. Stir in the roasted bell peppers, tomatoes, mushrooms, olives, onions and red pepper flakes if using. Cook until everything is heated through, 2–4 minutes.
- Drain the orzo, reserving about 1/2 cup of the cooking liquid, and transfer the pasta to a large serving bowl.
- Add the sausage and vegetable mixture to the orzo along with 1 tablespoon of the chopped parsley. Season with salt and freshly ground black pepper to taste.
- Toss well to combine. If the orzo seems dry, add a splash of the reserved cooking liquid to loosen it. Top with crumbled ricotta salata if desired and sprinkle with the remaining parsley. Serve warm.
This orzo recipe is flexible: swap the turkey sausage for pork or a plant-based alternative, use vegetable stock for a vegetarian version (omit the sausage), or vary the vegetables based on what’s in season. It’s an excellent make-ahead option for entertaining—keep the orzo and the sausage-vegetable mixture separate until just before serving to retain texture and flavor.
Enjoy this vibrant, satisfying pasta for weeknight dinners or larger gatherings; it’s flavorful, easy to prepare, and looks beautiful on the table.