So easy and so good! This dish is always a favorite among all when I make it. You can use turkey sausage to cut back on calories and fat and it still tastes great, but pork sausage does make for a tastier dish. There really is no set recipe for this dish so go ahead and add more or less of the base ingredients to your liking.

Ingredients:

1 package Italian sausage, casings removed

2 green bell peppers, sliced into strips

1 red bell pepper, sliced into strips

5 large cloves garlic,  minced

1 tsp. dry basil

1 Tbs tomato paste

1/2 cup chicken stock

1 tsp. red pepper flakes (more or less, to your liking)

salt to taste

1 box orzo pasta ( Barilla seems to be the only brand I can find) 

Directions:

Start cooking the Pasta according to directions on box and it should be done about the same time as the sausage and peppers.

Brown sausage in large skillet, drain and set aside but leave some of the oil in pan. Add peppers to the hot skillet and stir fry about 3-4 minutes. Add garlic, basil, and the tomato paste, stir. Now add the chicken stock a little at a time, you may need more or less, it shouldn’t be too watery but you don’t want a thick sauce either. Cover and cook another 3-4 minutes . Add the sausage, pepper flakes and salt to taste. Stir until combined and peppers are cooked to your liking. Serve over hot Orzo pasta and sprinkle with Parmesan cheese.

I will sometimes use Pasilla or Poblano Chile’s instead of the green peppers or throw in a couple of Jalapenos for an extra kick. Have a tomato on hand? Chop that up and add in for extra freshness. Use fresh Basil if you have or even add some oregano, it’s all good. Add some salad and garlic bread and VOLA, dinner done!

This is also great with sliced chicken breast instead of sausage served on a roll.