Orzo with Sweet Sausage & Tomatoes

Orzo with Sweet Sausage & Tomatoes
Serves 4


Of course, you can use hot sausage if you prefer; you're The Cooker.


12 oz Sweet Italian sausages
1 tsp olive oil
1 cup chopped yellow onion
2 large cloves garlic, minced
1/4 lb whole fresh mushrooms
1 (28-oz) can crushed tomatoes
1/2 tsp hot pepper flakes, or to taste
Freshly ground black pepper
8 oz orzo or other tiny pasta
1 cup frozen peas
1 cup frozen corn kernels


Heat water for orzo and add when boiling.

Meanwhile, put sausages in a nonstick skillet with olive oil, and cook, uncovered, until well browned, about 10-12 minutes, turning a couple times.

While sausages brown, trim and chop mushrooms coarsely and mix with tomatoes, hot pepper flakes and black pepper. Set aside.

Remove sausages when well-browned, add onion to the skillet and cook over medium heat for about 5 minutes. Add garlic and cook a minute or two more.

Add tomato mixture, peas and corn to the skillet and cook about 5 to 7 minutes longer.

Slice sausages and add to the sauce. Add the drained orzo, toss to combine and serve up.