This one-pot pasta delivers a quick and tasty weeknight dinner with minimal cleanup.
Recipe tags: chicken base, easy difficulty, main, pork, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | unsalted butter |
| 1 lb | Johnsonville Andouille Smoked Rope Sausage |
| 2 stalks | celery, diced |
| 1 | onion, diced |
| 1 | red bell pepper, diced |
| 4 tsp | Cajun seasoning |
| 1 can (28oz) | diced tomatoes, with juice |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 lb | orzo pasta |
| ½ cup | grated Parmesan cheese, divided |
| 2 tbsp | finely chopped fresh parsley |
Directions
In large saucepan set over medium heat, melt butter. Add sausage, celery, onion, red pepper and Cajun seasoning; cook, stirring occasionally, for 4 to 6 minutes or until sausage is starting to brown and vegetables are starting to soften.
Stir in tomatoes and Roasted Chicken Base. Add orzo and pour in 4 cups water. Cover and bring to a boil, stirring occasionally. Reduce heat to medium. Cook, stirring occasionally, for 8 to 10 minutes or until orzo is al dente and has absorbed most of the cooking liquid. Remove from heat and let stand 5 minutes.
Stir in half the Parmesan and parsley. Serve with remaining Parmesan.
Tips: Add splash of white wine with the tomatoes or serve with lemon wedges for a punch of zesty flavor. For party-style orzo, add 1 lb deveined peeled shrimp when orzo mixture starts to boil and cook until shrimp are pink and curled.