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Sausage and Peppers with Orzo
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| 3 tablespoons | extra-virgin olive oil. |
| 1 | yellow onion, finely chopped. |
| 4 | garlic cloves, minced. |
| 1 | green bell pepper, chopped. |
| •1&1/2 pounds Italian sausage, casing removed. | |
| 4 | plum tomato, cored and chopped. |
| 1 tablespoon | chopped flat leaf parsley. |
| 1 teaspoon | dried oregano. |
| 1 can (49oz) | chicken broth. |
| •1&3/4 cups orzo pasta. | |
| Kosher salt | |
| Freshly ground black pepper | |
Freshly grated Parmigiana-Reggiano
In a 6 to 8 qt saucepan over medium heat, warm the olive oil. Add the onion, garlic, and bell pepper and cook, stirring occasionally, for about 6 minutes. Add the sausage and cook, stirring and breaking up clumps, for about 6 minutes until cooked through. Add the tomatoes, parsley, oregano, and broth and bring to a simmer.
Reduce heat to medium-low, add the orzo pasta, cover and continue cooking until most of the liquid has been absorbed and the pasta has a soft creamy texture, about 12 minutes. Season with salt and pepper.
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