Sweet Fennel Sausage Cacciatore with Herbed Orzo

1 Pack Four Star Artisan Sweet Fennel Sausage

1 ½ C. Orzo Pasta

2 Tbsp. Olive Oil

2 Ea. Carrots, Peeled, Diced

1 Ea. Onion, Peeled, Diced

1 Clove Garlic , Minced

8 Oz. Package Cremini Mushrooms, Cut Into Sixths

16 Oz. Whole Peeled San Marzano Tomatoes,
Diced, Drained, Juice Reserved

1 tsp. Fresh Thyme, Chopped

1 Tbsp Fresh Parsley, Chopped

2 Each Bay Leaf

2 tsp. Dried Oregano

2 tsp. Crushed Red Pepper

1 Tbsp. Tomato Paste

1 tsp. Balsamic Vinegar

COOKING INSTRUCTIONS:

In sauté pan over medium heat, brown sausages on all sides, about three to five minutes. Remove from pan and reserve.

Add garlic and onion to the pan and cook for two minutes.

Add the remaining vegetables, carrots and mushrooms. Cook until soft.  

Add fresh thyme, dried oregano and red pepper flakes. Cook one minute.

Add tomato paste. Cook until vegetables are coated with paste.  

Add balsamic vinegar and bring to boil. Reduce heat.

Add chopped tomato and tomato juice. Bring to a simmer.

Cook until sauce has reduced and thickened, about five minutes.  

While the sauce is cooking, bring a pan of salted water to a boil.

Add orzo pasta. Cook al dente, about nine to 10 minutes. Drain, toss with one Tbsp. olive oil and keep warm.

Return sausage to vegetable ragout and cook until warm.  

Taste and adjust seasoning.  

Finish with the parsley and a drizzle of extra virgin olive oil.

TO SERVE:

Toss orzo with chopped herbs. Spoon sausage and sauce over orzo. Enjoy!

Chef Tip: Adding fresh herbs at the end will brighten the dish.