Name: Orzo with Sausage and Broccoli Rabe
Total time: 30 min
Yield: Serves 4
Ingredients: 2 tablespoons extra-virgin olive oil; 8 ounces broccoli rabe, trimmed and cut into 1 1/2-inch pieces; 1/4 teaspoon salt; 4 garlic cloves, sliced thin; 1 pound sweet Italian sausage, cut into 1-inch pieces; 2 1/4 cups chicken broth; 1 1/4 cups orzo; 1/4 cup dry white wine; 1/2 cup thinly sliced jarred hot Peppadew peppers; 1/3 cup grated Parmesan cheese

Why This Recipe Works

Sweet, spicy, salty Peppadew peppers liven up this sausage-studded dish.

Before You Begin

For a spicy kick, use hot Italian sausage.

Instructions

Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add broccoli rabe and salt, cover, and cook until wilted, about 2 minutes. Stir in half of garlic and continue to cook, uncovered, until broccoli rabe is tender, about 2 minutes longer. Transfer to plate and tent with foil.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add sausage and cook until browned, about 3 minutes. Add remaining garlic and cook until fragrant, about 30 seconds.

Stir in broth, orzo, and wine and bring to boil. Reduce heat to medium, cover, and cook until orzo is al dente and nearly all liquid has been absorbed, 6 to 8 minutes. Sprinkle broccoli rabe, peppers, and Parmesan over top. Serve.