"Let this dish transport you to a place where sun-drenched fields meet the rustic charm of Louisiana’s bayous, and indulge in the captivating blend of sun-dried tomatoes, smoky andouille sausage, and delicate orzo – a symphony of flavors that will leave you craving more."
Sun-Dried Tomato Orzo with Andouille Sausage
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Prep time 30mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 cups orzo pasta
- 4 thinly sliced andouille sausages
- 1 cup chopped sun-dried tomatoes
- 3 cloves minced garlic
- 1 medium finely chopped onion
- 1/2 cup white wine
- 1/2 cup grated parmesan cheese
- 2 tablespoons freshly chopped basil
- 2 tablespoons freshly chopped parsley
- salt and ground black pepper to taste
Method
Step 1
Cook the orzo pasta in a large pot of boiling salted water until al dente, about 8-10 minutes. Drain and set aside.
Step 2
In a large skillet over medium heat, add the olive oil. Once hot, add the Andouille sausage slices and cook until they’re browned and slightly crispy. Remove the sausage from the skillet and set aside.
Step 3
In the same skillet, add a bit more olive oil or oil from the sun-dried tomatoes jar if needed. Sauté the onions until translucent. Add the minced garlic and cook for an additional 1-2 minutes.
Step 4
Pour in the white wine to deglaze the pan, scraping up the browned bits from the bottom. Allow the mixture to simmer and reduce by half.
Step 5
Stir in the julienned sun-dried tomatoes and let them warm through, absorbing some of the flavorful liquid.
Step 6
Add the cooked orzo and browned Andouille sausage back into the skillet. Toss everything together to combine well.
Step 7
Stir in the grated Parmesan cheese, chopped basil, and parsley. Season with salt, pepper, and optional red pepper flakes. Toss well to ensure the orzo is well coated with the flavors.
Step 8
Transfer the Sun-Dried Tomato Orzo with Andouille Sausage to plates or a serving dish. Garnish with additional Parmesan cheese or herbs, if desired. Serve immediately.