Keeping It Fresh Fridays: Orzo with Sausage, Roasted Peppers and Tomato

This is a great recipe from Giada De Laurentis.  We've simplified a few things.  (Roasting my own peppers just takes time I don't have on a week night.)  Its a family favorite, one we've made several times.  We don't often repeat recipes, because we just like trying out new dishes.  But this is one we keep in our regular repertoire.  If you're unfamiliar with orzo, you'll find it in the pasta section of most grocery stores.  It may look a little like long grain rice, but its actually a pasta.

How to Make Orzo with Sausage, Roasted Peppers and Tomatoes:
Serves 4-6.
Estimated time 0:17
       Prep time 0:07
       Cook time 0:10

Ingredients:
1 lb. orzo
3 c. low-sodium chicken stock
3 c. water
1/2 T. sea salt
1 16-oz. jar roasted red peppers,
        sliced into 1/4" pieces
2 links of Italian sweet sausage
        (pork, turkey or tofu), 
        removed from casing
1 clove of garlic
3 plum tomatoes, chopped
1/4 t. red pepper flakes, if desired
2 T. chopped fresh parsley, Italian flat-leaf if available, divided
salt and pepper, to taste
1/2 c. ricotta salata cheese, if available, or feta cheese, crumbled

1. In a medium saucepan, combine water, stock and salt.  Bring to a boil over high heat.  Add the orzo and cook until tender but firm to the bite, stirring occasionally, about 8-10 minutes.

2. Meanwhile, heat oil over medium-high heat in large skillet.  Add sausage and saute until cooked through, about 4 minutes.  Add garlic and saute until fragrant, about 1 minute longer.  Add peppers, tomatoes and pepper flakes, if using.  Cook until heated through, about 2 minutes longer.

3.  Reserve 1/2 c. pasta water, then drain the orzo.  Transfer orzo to serving bowl.  Add the sausage mixture, 1 T. parsley, and salt and pepper to taste.  Toss well to combine all ingredients.  Add cooking water, if needed, to loosen the pasta.  Top with cheese and remaining parsley and serve.

adapted from Giada De Laurentis for the Food Network, 2008