Ingredients:

  • 1 Tbsp Olive Oil (extra virgin preferred)
  • 1 lb (450 g) Sweet Italian Sausage, casing removed
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • ½ cup (75 g) Sun-Dried Tomatoes packed in oil, drained and roughly chopped
  • 2 Tbsp (30 g) Tomato Paste
  • ½ cup (120 ml) Dry White Wine (Optional)
  • 1 ½ cups (260 g) Orzo Pasta (risoni)
  • 4 cups (950 ml) Low-Sodium Chicken Stock, warmed
  • ½ tsp (2.5 ml) Dried Oregano
  • ¼ tsp (1.25 ml) Red Pepper Flakes
  • Salt and Freshly Ground Black Pepper, to taste
  • 3 Tbsp (45 g) Unsalted Butter, cut into cubes
  • ½ cup (50 g) Freshly Grated Parmesan Cheese, plus extra for serving
  • ¼ cup (60 ml) Double Cream (Heavy Cream) – Optional
  • ¼ cup Fresh Parsley, chopped

Instructions:

  1. Prep and Brown Sausage: Dice the onion, mince the garlic, chop the sun-dried tomatoes, and warm the chicken stock. Heat olive oil in a Dutch oven over medium-high heat. Add the crumbled sausage, breaking it up. Cook until deeply browned (6-8 minutes). Carefully spoon off excessive rendered fat.
  2. Build the Flavour Base: Reduce heat to medium. Add the diced onion and sauté until softened (4-5 minutes). Stir in the minced garlic, sun-dried tomatoes, tomato paste, dried oregano, and red pepper flakes. Cook for 1 minute, stirring until the tomato paste darkens.
  3. Deglaze and Toast Orzo: Pour in the white wine (if using) and scrape up any browned bits (fond). Let the wine reduce by half. Add the dry orzo pasta and stir vigorously for 1 minute to coat it in the fat and flavor base.
  4. Simmer: Pour in 3 ½ cups (850 ml) of the warm chicken stock. Season lightly. Bring to a rapid simmer, then immediately reduce the heat to low. Cover the pan tightly and simmer gently for 10–12 minutes. Check doneness; if the liquid is absorbed but the pasta is still too firm, stir in the remaining stock, splash by splash, until the orzo is al dente.
  5. Finish and Serve: Remove the pan from the heat. Stir in the cubed butter and the grated Parmesan cheese until completely melted and creamy. Stir in the optional double cream now if desired. Taste and adjust seasoning (salt and pepper). Stir in the chopped fresh parsley and serve immediately, topped with an extra grating of Parmesan.