ROASTED RED PEPPER SAUSAGE ORZO SKILLET
RECIPE TYPE
Under 30 min, Pork
SERVES
4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
1 pkg (500 g) Longo’s Mild Fennel Pork Sausages1 jar (340 mL) Longo’s Whole Roasted Red Peppers, drained and patted dry1/2 cup Longo’s brick cream cheese, cubed1 cup orzo pasta1/2 cup Longo’s Organic fresh basil
Directions
Place sausages in a roasting pan and drizzle with 1 tbsp Longo’s Mediterranean Extra Virgin Olive Oil. Roast in preheated 400ºF oven turning halfway for about 20 minutes or until thermometer reaches 165ºF.
Meanwhile, bring 2 1/2 cups of water with 1/4 tsp of salt to boil in a large skillet. Stir in orzo; reduce heat and simmer, stirring frequently for about 9 minutes or until tender but firm.
Puree peppers in a blender until smooth and pulse in cream cheese. Pure until smooth. Pour into orzo and cook, stirring for about 4 minutes or until orzo is creamy and tender. Stir in basil and nestle sausages into orzo mixture.
