Ingredients:

  • 1 lb smoked sausage or Kielbasa, sliced into rounds
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 1 red bell pepper, diced
  • 1 cup dry orzo pasta
  • 2 cups chicken broth, low sodium
  • 1/2 tsp smoked paprika
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch heavy-bottomed skillet. Add the sausage slices and sear until they develop a mahogany-colored crust on both sides. Remove the sausage from the pan and set aside.
  2. Lower the heat to medium and melt the butter. Add the diced onions and red bell peppers, sautéing until softened, about 3 minutes.
  3. Stir in the minced garlic and dry orzo. Stir constantly for 2 minutes until the garlic is fragrant and the orzo grains are lightly golden and smell nutty.
  4. Stir in the smoked paprika, then pour in the chicken broth. Bring to a gentle simmer, then turn heat to low, cover, and cook for 10–12 minutes, stirring occasionally, until liquid is mostly absorbed and orzo is tender.
  5. Turn off the heat. Stir in the grated Parmesan cheese and chopped fresh parsley until the sauce is velvety and glossy. Fold the seared sausage back into the pan and stir gently to heat through.