Italian-sausage orzo risotto

When it comes to sausages, I don’t mess around - nothing beats a classic pork sausage!

But…. I do love a good Italian sausage, so I wanted to base a pasta dish on those kind of flavours by simply adding a bit of chilli, garlic and fennel to the humble, classic pork banger.

If you’re not overly familiar with orzo, think of it as a bit of a cheat for making a risotto - all the oozy creaminess without the faff.

Bellissimo!

Serves: 2

Prep time: 10-15 mins

Cooking time: 30 mins

Ingredients

3 pork sausages (skin removed)

250g orzo pasta

1 onion (chopped) 

2 cloves garlic (crushed and chopped)

1 tbsp fennel seeds

1 birdseye chilli (2 if you like it HOT 🔥)

600ml boiling water

1 tbsp creme fraiche

1 tbsp butter

2 tbsp parmigiano reggiano

Method

Measure and prep everything first so that it’s all ready to go.

Add a glug of olive oil to a large pan over a medium-high heat.

TIPS

• As with loads of my favourite pasta sauces, this works wonders stuffed into a jacket potato.