Tuesday, March 16, 2010


~ Just Pasta Recipes

1/2 lb. turkey sausage
1 T. olive oil
1 medium onion,chopped
1 carrot, 1/4" thick slices
1 garlic clove, finely chopped
2 c. water
14 3/4 oz. chicken broth
15 oz. plum tomatoes, in juice
2 c. shredded cabbage
2 t. basil
1 t. thyme
1/2 c. orzo
salt & pepper to taste

In large nonstick saucepan, cook sausage in oil over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces.

Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute three minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, for 15 minutes. Add orzo and sausage; simmer, covered, for 10 minutes or until sausage is cooked and orzo is tender. Season with salt and pepper.

Notes: I've used fully cooked, smoked sausage that I just sliced and added in with the orzo and regular bulk sausage. I use a regular can of diced tomatoes instead of breaking up plum tomatoes. Leftovers are less like soup and more like a pasta dish with giant orzo, as the noodles soak up the broth overnight.

No comments: