Sausage & Burst Cherry Tomatoes with Herbed Orzo
Ingredients
- 1 poundItalian sausage (hot or mild)
- 1½ poundcherry tomatoes
- 1 cuporzo pasta
- 3 clovesgarlic
- 1shallot
- ¼ cupfresh basil
- ¼ cupfresh parsley
- 3 tablespoonolive oil
- 2 cupvegetable broth
- 1lemon
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 3 garlic cloves and finely chop 1 shallot.
- 02
Chop fresh basil and parsley into roughly 1/4-inch pieces.
Method
- 01
Bring vegetable broth to a boil in a large pot. Stir in orzo, reduce heat to medium, and simmer for 8-10 minutes until nearly tender but still slightly firm. Reserve 1/2 cup broth before draining.
- 02
While orzo cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Remove sausage from casings and crumble into the pan. Cook for 5-7 minutes, breaking it into small pieces, until golden brown. Transfer to a plate.
- 03
Add remaining 2 tablespoons olive oil to the same skillet. Add cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they begin to blister and soften. Pour in reserved broth, scraping up any browned bits.
- 04
Return sausage to the skillet and add the cooked orzo, stirring gently to combine. Cook for 1-2 minutes until heated through and the sauce coats the pasta lightly.
- 05
Stir in basil and parsley. Squeeze juice from lemon over the top, then taste and adjust seasoning with salt, pepper, and red pepper flakes as needed. Serve immediately.
Spice Tips
For a touch more warmth, increase red pepper flakes to 1/2 teaspoon or finish with a small pinch of cayenne. Fresh mint can substitute for basil for a lighter, brighter finish. A grating of Pecorino Romano adds depth if you like a salty, tangy element.
This dish is best served immediately while the tomatoes are tender and the pasta is still warm. Leftovers can be reheated gently on the stovetop with a splash of broth, though the fresh herbs are most vibrant the same day.