Prepare the pasta and peas: Cook the orzo and fresh peas and reserve.
Roast the vegetables: Preheat the oven to 425°F. Scatter the peppers, tomatoes and zucchini on a parchment-lined baking sheet. Drizzle with oil then sprinkle with oregano and thyme. Sprinkle with salt, transfer to oven and bake for 30 minutes.
Prepare the sauté: Place a large frying pan or cast iron skillet on medium-high heat. Add the oil, onion and garlic and sauté until softened.
Add the chorizo sausage meat, stirring to break it up as it cooks in the pan. Add the chili flakes and stir everything together.
Assemble: Transfer the sauté into a medium-sized bowl. Add the cooked orzo, peas and feta. Add the stock and tomato purée and stir everything together. Taste and adjust seasoning with salt.
Transfer the sauté mixture back into the frying pan or cast iron skillet tamping it down gently. Arrange the shepherd peppers on top of the mixture with the smaller points pointing into the centre of the skillet. Top with the remaining roasted vegetables.
Bake: Transfer the skillet into the oven and bake for 20 minutes. Serve hot.
Sausage Orzo Skillet
Ingredients
For the roasted vegetables:
1 zucchini, quartered lengthwise, sliced
2 cups cherry tomatoes, halved
6 shepherd peppers, halved lengthwise, seeded
1 tablespoon fresh oregano, roughly chopped
1 tablespoon fresh thyme, roughly chopped
1 tablespoon extra virgin olive oil
a sprinkle kosher salt
For the skillet:
2 tablespoons extra virgin olive oil
½ sweet white onion, diced
3 garlic cloves, roughly chopped
6 fresh chorizo sausages, casings removed
1 teaspoon chili flakes
1 cup orzo pasta, cooked
1 cup fresh or frozen peas, blanched
½ cup crumbled feta cheese
½ cup chicken or beef stock
1 cup puréed tomato
salt and pepper to taste
Directions
Prepare the pasta and peas: Cook the orzo and fresh peas and reserve.
Roast the vegetables: Preheat the oven to 425°F. Scatter the peppers, tomatoes and zucchini on a parchment-lined baking sheet. Drizzle with oil then sprinkle with oregano and thyme. Sprinkle with salt, transfer to oven and bake for 30 minutes.
Prepare the sauté: Place a large frying pan or cast iron skillet on medium-high heat. Add the oil, onion and garlic and sauté until softened.
Add the chorizo sausage meat, stirring to break it up as it cooks in the pan. Add the chili flakes and stir everything together.
Assemble: Transfer the sauté into a medium-sized bowl. Add the cooked orzo, peas and feta. Add the stock and tomato purée and stir everything together. Taste and adjust seasoning with salt.
Transfer the sauté mixture back into the frying pan or cast iron skillet tamping it down gently. Arrange the shepherd peppers on top of the mixture with the smaller points pointing into the centre of the skillet. Top with the remaining roasted vegetables.
Bake: Transfer the skillet into the oven and bake for 20 minutes. Serve hot.
Sausage Orzo Skillet
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Oven-roasted peppers, tomatoes and zucchini on a bed or chorizo, orzo, fresh peas and feta…
This SAUSAGE ORZO SKILLET is now a favourite weekend meal!
Like so many of our posts at Weekend at the Cottage, this recipe for a SAUSAGE ORZO SKILLET was inspired by ingredients. In this case Spanish chorizo sausages and red shepherd peppers (sometimes spelled shepard or sheppard) lead me to creating a fabulous skillet dinner we know you’re going to love.
Here are a few suggestions on making this SAUSAGE ORZO SKILLET:
INGREDIENTS
The ingredients for this recipe are easy to source. When used together, they create something really special. I’m very pleased with the way all these flavours mix and mingle in the skillet.
Extra props go to the pepper and sausage combo, but I also think the inclusion of fresh oregano and thyme, along with the feta, seal the deal. Fab!
ROASTED VEGETABLES
Yes, this recipe tastes amazing but it also gets full marks for looking especially appetizing too. Much of that is about roasting a group of vegetables that are later arranged on the top of this skillet dinner. It transforms easy chorizo casserole recipes into something that looks 100% tastier!
The roasted shepherd peppers, zucchini and tomatoes tossed with fresh herbs sure do shine in this application. I also like how they hold their colour, get a bit soft but also remain distinctly flavourful. Every bite tastes different.
CHORIZO SAUSAGE
I’ve always loved the unique, slightly spicy, almost smoky flavour of chorizo sausage – a flavour I bet comes from the Spanish paprika they use. Of course, the easiest way to enjoy chorizo sausages is to place them on a grill, but in this application we coax the meat from the casing before we begin.
If you ever wonder how to cook chorizo in a frying pan, here’s the lesson: sauté the loose meat in the skillet and break it up as it cooks. The sausage releases quite a bit of flavour that gets even more appetizing when we add a bit of chicken stock and puréed tomato later in the recipe.
SKILLET DINNER
TIMING TIP! Prepare the sauté portion of the recipe while the vegetables roast.
Serving this meal from the actual pan it cooks in could not be easier, but it also supports my goal to keep the meal fun and casual. Tossing everything before it goes into the skillet turns it into a chorizo pasta bake that I know everyone will enjoy.
Final thought on this awesome meal goes to service. I served it in the living room, from the coffee table when my weekend guests arrived. Serving a smaller portion size allows guests to feel more comfortable asking for second helpings, which they all did.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the roasted vegetables:
1 zucchini, quartered lengthwise, sliced
2 cups cherry tomatoes, halved
6 shepherd peppers, halved lengthwise, seeded
1 tablespoon fresh oregano, roughly chopped
1 tablespoon fresh thyme, roughly chopped
1 tablespoon extra virgin olive oil
a sprinkle kosher salt
For the skillet:
2 tablespoons extra virgin olive oil
½ sweet white onion, diced
3 garlic cloves, roughly chopped
6 fresh chorizo sausages, casings removed
1 teaspoon chili flakes
1 cup orzo pasta, cooked
1 cup fresh or frozen peas, blanched
½ cup crumbled feta cheese
½ cup chicken or beef stock
1 cup puréed tomato
salt and pepper to taste
Directions
Prepare the pasta and peas: Cook the orzo and fresh peas and reserve.
Roast the vegetables: Preheat the oven to 425°F. Scatter the peppers, tomatoes and zucchini on a parchment-lined baking sheet. Drizzle with oil then sprinkle with oregano and thyme. Sprinkle with salt, transfer to oven and bake for 30 minutes.
Prepare the sauté: Place a large frying pan or cast iron skillet on medium-high heat. Add the oil, onion and garlic and sauté until softened.
Add the chorizo sausage meat, stirring to break it up as it cooks in the pan. Add the chili flakes and stir everything together.
Assemble: Transfer the sauté into a medium-sized bowl. Add the cooked orzo, peas and feta. Add the stock and tomato purée and stir everything together. Taste and adjust seasoning with salt.
Transfer the sauté mixture back into the frying pan or cast iron skillet tamping it down gently. Arrange the shepherd peppers on top of the mixture with the smaller points pointing into the centre of the skillet. Top with the remaining roasted vegetables.
Bake: Transfer the skillet into the oven and bake for 20 minutes. Serve hot.
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