Sausage Orzo Skillet
Rated 5.0 stars by 1 users
Servings
4-6
Prep Time
10 minutes
Cook Time
15 minutes
Author:
Grace, the Youngest Daughter
Fall's favorite pasta, orzo, and the warmth of cajun sausage makes the perfect fall staple. All in one skillet. Featuring the new, limited time, Molly Yeh x 3 Farm Daughters Orzo!
Ingredients
1 (12-14 oz) Cajun Sausage, Beef Sausage Or Smoked Sausage
- 2 Tbsp Olive Oil
- 1 Small Yellow Onion, Chopped
- Zucchini, Chopped
Orange Sweet Peppers, Chopped
- 1/2 Cup Cherry Tomatoes
- 3 Garlic Cloves
- 3 Tbsp Butter
- 1 Tbsp Fresh Or Dried Thyme
- 3/4 Cup Marsala Wine
- Pinch Red Pepper Flakes
-
1 Box 3 Farm Daughters x Molly Yeh Orzo
32 oz Chicken Broth
3/4 Cup Heavy Cream Or Whole Milk
- 1 Tbsp Oyster Sauce, Optional
- 1 Small Lemon, Juiced
Directions
Drizzle skillet with olive oil over medium heat.
Add sausage, onion, tomatoes, zucchini & squash and cook until onion is softened and tomatoes have burst. (4-5 min)
Add butter and garlic cloves. Cook until fragrant.
Stir in thyme and red pepper flakes.
Add the orzo, season with salt and pepper and combine. Cook 2 min.
Pour in marsala wine (expect sizzling) and broth. Stir in oyster sauce.
Cook until pasta is al dente. Stir continuously to avoid burning.
Pour in cream/milk and lemon juice, stir together and simmer for 2 min.
Serve with crusty sourdough garlic bread.
- If you don't want to stir the pasta continuously, boil it in a separate pot of water then add it to the skillet with 4 tbsp reserved pasta water once fully cooked.
