Smoky Chorizo and Roasted Pepper Orzo

• 8 oz orzo pasta
• 1 tbsp olive oil
• 6 oz chorizo sausage, casing removed
• 2 cups roasted red peppers, jarred or homemade, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated Parmesan cheese (optional)

Steps

1. 1 Cook orzo according to package instructions until al dente; drain and set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Add chorizo and cook until browned, breaking it into small pieces.
3. 3 Remove chorizo and set aside. In the same skillet, sauté onion until translucent.
4. 4 Add garlic and cook for another minute until fragrant.
5. 5 Stir in roasted peppers, smoked paprika, salt, and pepper. Cook for 2 minutes.
6. 6 Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
7. 7 Add cooked orzo to the skillet, tossing to coat in the sauce. Stir in chorizo.
8. 8 Remove from heat and fold in parsley and Parmesan if using.
9. 9 Serve warm, garnished with extra parsley if desired.

Equipment

• Large skillet
• Pot for boiling pasta

Variations

• Add shrimp or chicken for extra protein.
• Substitute spinach or kale for an extra dose of greens.

Substitutions

• Use penne or farfalle instead of orzo.
• Substitute crumbled cooked bacon for a non-spicy option.

Pairings

• A glass of crisp white wine or a chilled lager complements the dish perfectly.
• A side of roasted vegetables adds color and nutrition.

Nutrition

Tips

• For a vegan version, substitute plant-based chorizo and use vegetable broth and a vegan cheese alternative.
• Add a squeeze of lemon juice at the end for a fresh twist.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw in the refrigerator and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Serve with warm crusty bread to mop up every last bit of sauce.

FAQ