One Pan Sausage and Orzo Recipe - Glen And Friends Cooking - One Pot pasta
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- Опубликовано: 7 окт 2021
- One Pan Sausage and Orzo Recipe - Glen And Friends Cooking
This is an easy and tasty sausage and pasta recipe, that will help you answer the question: how to cook orzo pasta?. That question probably answered another question: what is orzo?
So here you have it, a one pot sausage and pasta recipe - one pot orzo and sausage recipe.
Ingredients:
30 mL (2 Tbsp) olive oil
500g (1Lb) hot sausage, sliced
1 onion, sliced
1 bell pepper, chopped
250 mL (1 cup) orzo
500 mL (2 cups) stewed tomatoes
500 mL (2 cups) chicken broth
5 mL (1 tsp) hot red pepper flakes
5 mL (1 tsp) paprika
2 cloves garlic, minced
Salt and pepper to taste
2 green onions, thinly sliced for garnish
Method:
Heat oil in a large deep-sided pan over medium heat.
Add sausage and fry until starting to brown.
Add onion and pepper and cook until soft.
Add orzo and stir to coat with oil and toast.
Stir in broth, tomatoes, red pepper flakes, paprika, and garlic.
Season with salt and pepper to taste.
Bring to a boil; reduce heat to a simmer, and cover.
Cook, stirring occasionally, until orzo is cooked through.
Top with green onions.
#LeGourmetTV #GlenAndFriendsCooking
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Хобби
You can tell when Glenn likes something he tasted because he starts to bounce up and down after tasting :P
Also called The Happy Food Dance 😁❤
Also the 'Grin & Nod!'
I love simple meals to prepare quickly for a family. I especially like it when Glen find ingredients on sale. Feed your family home cooked economical meals. A few minutes, then a healthy delicious meal.
Glen, your Sausage & Orzo looks SO good!!! Love when Julie comes in and says Hi Glen, Hi Friends!!! So nice to be included!!!!
Just an FYI yo all the people who poke the Glenn, that is a "Pint" jar. A pint is 2 cups, 16 ounces, a pound, or a half quart. Now you know.
Trying to decide this morning what to cook for tea, found some chicken sausages in the freezer and a tin of tomatoes and some orzo in the cupboard. Sausages defrosted, red onion and courgette (zucchini) sliced. The result was delicious and so quick and easy to cook. This is definitely being added to the list of quick easy dinners to make again.
This looks lovely. Perfectly warming and comforting.
Thank you for sharing!!!!!!!!!!
oh yes...with chorizo! and how about a bit of charred corn....yum-e!
Looks like a winner to me!
Love the versatility of the dish 😋 and most is always on hand in the pantry, fridge and freezer.
Glenn, just made this sausage and orzo. Excellent recipe!! I was a butcher meat cutter here in the states for 15 years, and I made your breakfast sausage the other day and it was also excellent. Better flavor than any seasoning blends I have found so far. Thank you,love your videos!
Orzo is my favorite pasta. It work for everything. I even used it for pasta salad and chicken noodle soup.
Sausages and Pasta = Instant Like ^^
This is such a great recipe. It's on our monthly rotation now!
I made this tonight and my family loved it! I did as Jules says and "made it my own." I added peas and carrots, and substituted turkey sausage for the meat. Skillet licked clean! A keeper for sure!
Yum!
As the person who does most of the dishes, I really like stick to your ribs one pot wonders! One variation I might try is with a bit of guanciale or crispy bacon/pancetta, but that one with chorizo sounds amazing.
Wow you would add bacon/fancy bacon to a dish? How amazingly creative!
Love the one pots.
Thank you for the recipe. Looks delicious. I will make this.
Made this for my family today came out excellent. Already had some sweet italian sausage in the freezer so I added laoganma for the spice, highly recommend.
You had me with sausage, and owned me when you suggested Ro-Tel tomatoes. I’m from Texas and that is a serious pantry staple around here. Enjoy you both of you in the show, keep up the good work.
Looks delicious (and that cake and shrimp also do too). Thanks for sharing!
I made this tonight. My husband and I both loved it. I only had turkey smoked sausage, so I used that and added chorizo for some spice. I also used my roasted cherry tomato sauce from this summer. A little Apothic dark and it was amazing.
Wow, this looks so good. I dream of being able to just make stuff like this on the fly like you are able to. You're amazing
Sounds ideal for a busy weeknight - I always have this in the pantry & are never quite sure what to do with it (a San Francisco treat?!) Thank you.
very delicious recipe good work beautiful sharing
Excellent.
this reminds me of Greece
Very good. Went with a sweet sausage and used some "Italian" seasonings in it. Personally think I'd prefer rice over the orzo but the flavor is on point and so easy
It looks so yummy. I think potatoes would go well with this, too.
So good 👍 👏
This would work well with most basic starches; rice, pasta, potatoes, etc..
I bet it's quite wonderful at the Glenn and spouse household. With wonderful dishes and recipes being made all the time. Everyone so friendly lol. Bon appetit!🥂
Pints Quarts Pecks Bushels--I guess if you haven't been exposed to "putting up" for the winter it would be hard to differentiate. This sausage and orzo recipe is right up my alley.
Well, I found what I'm making for dinner tonight. :)
Me too lol looks delicious! Might make it with parboiled rice.
I make things like this all the time, *BUT* I would always wilt a tonne of spinach into it. No extra work needed to make it more nutritionally balanced, just add the spinach near the end of cooking, stir, put the lid on for as long as it takes for the spinach to wilt.
Letting you know I enjoyed watching this video 😊
The favorite Italian comfort food in my family is also made with tiny pasta. And, appropriately, we just call it pastina. In fact, when I was a kid the pasta we use was simply labled Pastina on the box but now it's commonly labled as Acini di Pepe. (If you look at it closely you can tell it's basically bucatini cut into tiny pieces because of the hole in the center.) It can sometimes be hard to find now, for some reason. But Orzo will work just fine. The dish is ridiculously simple. The water to pasta ratio is much like rice; 1:1. And you just cook the pasta down in the lightly salted water. Stir frequently to prevent sticking. (non-stick pots are a godsend to us for this dish but you still have to watch it to prevent the starch roiling over) Cook until the water is all absorbed and evaporated and stir in a little butter and maybe some olive oil at the end to coat the pasta. It is not strained. That's about it. It's finished by adding butter, salt, and milk or cream to your personal preference. It's like a savory pasta porridge that's great to eat on a cold day. Or anytime, really. We love it so much that we have been known to fight over who gets to cook it.
Every video, I keep looking at those racks of beef in the dry ager wondering how long they're going to stay in there. I know Glen makes these videos in batches, and we get them doled out slowly. But those racks have been in their a while now!
Wait, she didn't say "stick more veggies in it"? This might be the first time in years that she hasn't demanded more veggies in a main course.
Why did you add a close up of the chipotle shrimp?
I'd have added some parmesan cheese to the bowl for flavor.
That looks delicious 😋
Little funny fact...that small kind of pasta is really called "orzo" by some manufacturers but the word "orzo" literally means "barley" in Italian. It's sometimes referred to as "risoni" too, which literally means "big grains of rice". Makes a lot more sense to me.
Who are the sacks who downvotes great content like Glenn’s? 🤷🏻♂️
It's funny how in Italy that kind of "pastina" (= "little pasta", how we call the pasta we usually use in soups, broths or for little children) is called "risoni", which is something like "big rice", because it actually reminds you of rice, as Glen said. In Italian, "orzo" means "barley" and they don't look like barley, to me. I wonder how they came up with that name.
Interesting recipe, by the way. I might try it with real barley, though, because I hate "risoni" since I was a child.
I would also like to add that no one eats "pastina" except kids and sick people.
I don't like risoni, either, as it creates a dilemma: do you chew or swallow right away?
In the US, pastina can come in different shapes, like little tiny stars. I used to make a custard dessert with it. Orzo is usually a little bigger, but still quite small, and is always rice-shaped. Orzo is a pastina, but not all pastina is orzo. Hope that makes sense.
"Orzo" , referring to pasta, is Greek, I think.
😆I just posted how my family eats pastina made with Acini di Pepe and then I spotted this comment thread.
I was thinking it needed 50ml of white wine, before stock and reduce. Bit less tomato for me, and maybe some mixed beans.
I would grate some fresh parmesan on top..
Yes - but what's with the CAKE?!! I've seen the yummy shrimp, but that cake is looking appetizing!
I like to toast my orzo in the oven. Toss a box full in a stainless bowl with some EVOO put on a partchement paper lined pizza pan 1 thin layer across and bake at 350 intil golden brown.
@Glen do you mind sharing the stewed tomato recipe my friend?
Could I use rice (need a gluten free option) and keep the method essentially the same (ie. Cook it in the pan)?
Yes.
When would be a good time to add the splash of white wine? During the cooking of the sausage and onions/peppers?
Did you just make a Pink Floyd reference?! 😁
Good lols amazing. I think will definitely be making that!
Ok guys, tell us about the shrimp! P.S. I made this orzo pasta dish and it was fantastic, particularly the next couple of days.
Orzo is genius, pasta shaped rice.... The USAF can ship that wholesale.
2 US pints in a quart. a US pint is 473ml. You could use that jar and a US pint interchangeably.
Edit. Food looks amazing 🤦🏻♀️gotta love auto correct
You can’t have any pudding if you don’t eat your meat.
LOL! You beat me to it!
HEY!WE DON'T NEED NO EDUCATION!
Quick tip:. Store emergency drinking water in clean, empty canning jars.
A Canadian Pint!
Glory to Orzo!
"Eat your meat, or you can't have any pudding."
😎👍👌🖖✌😁
Yep, that's a pint.
How about just using rice?
I think if you go the rice route you might as well make jambalaya which is also great!.
@@Yakena1
I like that idea
Do y'all give some of that away to friends/family ? or eat everything?
How does Julie always show up when the food is ready :P
Magic of video editing ;)
In my house, that would be begging for some mushrooms, and mushroom broth instead of chicken broth.
My mom is allergic to Bell Peppers and I don't like onions, some other suggested veggie replacements?
Maybe some kind of winter squash in small chunks as well as puréed? Canned pumpkin? How about a can of creamed corn and a can of whole kernel?
all good just don’t burn the fond :)
Just a splat of high fat sour cream make that delicious.
People don't know their quart from their pint? Wow.
I wonder if you could add some shrimp to this . . .
Would it work with actual rice?
Yes, or barley, or bulgur or potatoes…
@@kitchfacepalm Cool, thanks!
Glen: You mention "Rotel"?? I know you're West-end Toronto/ Hamilton or something. I am in Eastern Ontario. I have never seen "Rotel" in the grocery stores around here. I have seen it on American cooking shows. . . . Is "Rotel" common where you are??
Also: How many servings does this make?
After trading my family in Arkansas peameal bacon and maple syrup for Rotel for the last 20 years - Rotel showed up in the Great Canadian Superstore about a year and a half ago (? Timeline is a little fuzzy now). But last time I looked it was no-where to be found. It's around, Loblaws still shows it as listed for sale.
2 cups is a pint, which is 16 ounces. I think tomatoes come in 15 or 14.5 ounce cans in the store.
Canned vegetables are sold by weight not volume. 16 fluid oz of water weighs a pound, but that doesn't always translate with other items. Having said that, tomatoes are mostly water, so it will probably be close. I just made this tonight and used two cans of tomatoes. It had a lot more tomato than what was shown at the end of the video, but we like tomatoes.
@OnTheNerdySide if you were truly 'Nerdy' you would know that 16 fluid ounces of water only weighs a pound in the United States. Since I live in Canada 16 fluid ounces weighs 1.25 pounds.
"I even thought, after I had it made: I should've added some white wine, added a little bit of acidity."
Adam Ragusea is pleased.
When would be a good time to add the splash of white wine? During the cooking of the sausage and onions/peppers?
That looks doable for freezing extra portions for later. I live alone so most recipes make too much food.
It needs zucchini, and maybe some mushrooms.
Be right over.
what are the measurements for ingredients
Like all of our videos; the written recipe is both in the description box below the video, and at the end on screen 5:33
You should do a cookbook series with all your recipes and you have QR code on each recipe to the direct link to the RUclips videos. Volume 1 Old Cookbook show, Volume 2 Feel good warm dishes, Volume three one pot dinners, Volume 4 cocktails after dark
Forks are for plates, spoons are for bowls. Why? A spoon can hug the inside curve of the bowl to pick up every small grain of rice or orzo, but a fork's flat edge can do the same for the flat bottom of a plate.
I make something like this but I add sauerkraut
looks kinda like jambalaya
✨Dear Glen and Jewel 💎:) , maybe you’ve heard of this or done this I just don’t know : what about a savoury pumpkin pie , or rather, more savoury than normal and more like a meal pie : i’m a vegetarian so perhaps the following: or maybe you would do the meat version: ( try plant 🌱!) :
Spread throughout the pie heaping tablespoons of seasoned plant beef , and heaping tablespoons of mashed potato, or maybe broccoli florettes? Or heaping tablespoons of peas and carrots mix?
You’re like the Toronto public library of recipes so I’m sure you must’ve heard of something like that who knows! :)
maybe this pie comes across as weird maybe I need to open a little bake shop called “Mike’s Weird Pies“
Maybe Glenn can turn this into a non-weird pie 🥧!
You could look for recipes for pumpkin pot pie with various meats and then substitute Beyond or Impossible meat and it would probably work pretty well.
at 4:20 - i think that's shrimp...
perhaps that was by design. you don't usually do that, i think. and i'm largely aware because i'm always looking out for shrimp due to allergies :)
Why would people think thats a quart jar? Looks like a pint to me.
Looks a bit like giouvetsi.
Was it just me or does the close-up during the tasting look like prawns and not sausage?
I think that's a separate dish that he accidentally included a close up of? Or maybe it's supposed to be a tease to make us curious :P We may see a separate video about those show up later.
Actually, I think they're from a video Glen posted a few days ago, now that I look at the videos I've missed recently :)
Pasta that looks like rice! Sadly, though rice can be made into noodles that resemble types of pasta, it’s not quite the same sort of imitation.
For as much as you guys debate between a fork or spoon, you all should just invest in some sporks.
Sc
Nice fun one to veganize with some quality plant based sausage and veg stock!
If you don’t eat your meat, you can’t have any pudding!
Too spicy for me.
I'm with Julie on this one, I'd say it looks rather forkable
Yum!