Calabrian Sausage Skillet with Blistered Tomato Orzo

Preparation

15 Mins

Cooking time

30 Mins

Serving

Everything comes together in one skillet and one pot, so cleanup is a breeze on even the most hectic weeknights. The Calabrian chili paste weaves through both the sausage and the orzo, making the whole meal taste like it was planned that way from the start.

Ingredients

For the sausages and pan sauce

4 hot Italian sausages
2 tbsp Calabrian chili paste
1 tbsp red wine vinegar
1 tsp dried oregano
1 tbsp olive oil
4 garlic cloves, thinly sliced
½ tsp red pepper flakes
Salt and black pepper, to taste

For the blistered tomato orzo

1½ cups orzo
1 pint cherry tomatoes
2 cups chicken broth
1½ cups water
1 tbsp olive oil
1 tbsp Calabrian chili paste
1 tbsp red wine vinegar
1 tsp dried oregano
¼ cup fresh basil, roughly torn
¼ cup grated Parmesan

Steps

Heat a large, heavy skillet over medium-high heat. Add the olive oil for the sausages and sear the sausages for 3–4 minutes per side until deeply golden brown on all sides. Reduce heat to medium, cover, and cook for another 8–10 minutes, turning once, until cooked through with no pink remaining. Transfer to a plate and tent loosely with foil.
While the sausages are doing their first sear, bring the chicken broth and water to a boil in a medium saucepan over high heat. Season generously with salt.
Once the broth is boiling, add the orzo and reduce heat to medium. Cook, stirring occasionally, for 8 minutes — you want it just shy of fully tender since it will finish cooking shortly.
While the orzo cooks, add the cherry tomatoes to the same saucepan for the last 3 minutes of the orzo’s cook time, pressing a few gently with a spoon to burst them and release their juices. Drain the orzo and tomatoes, reserving ¼ cup of the cooking liquid.
Return the drained orzo and tomatoes to the saucepan over low heat. Stir in the olive oil, Calabrian chili paste, red wine vinegar, and oregano for the orzo. Add a splash of the reserved cooking liquid if it looks too thick. Fold in the Parmesan and basil. Keep warm over the lowest heat setting, stirring occasionally.
While the orzo finishes, return to the sausage skillet over medium heat. Add the sliced garlic and red pepper flakes to the sausage drippings and cook for 1 minute, stirring constantly, until the garlic is just golden and fragrant — watch it closely so it doesn’t burn.
Remove the skillet from the heat and stir in the Calabrian chili paste, red wine vinegar, and oregano for the pan sauce, scraping up any browned bits from the bottom of the pan. Return the sausages to the skillet and toss to coat them thoroughly in the sauce.
Taste the orzo and adjust salt, pepper, or a small splash more of red wine vinegar to your liking. Spoon the orzo onto a large serving platter or individual plates, nestle the sausages on top, and drizzle any remaining pan sauce over everything. Serve immediately.

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