To prepare this colourful dish, you’ll need to dice bell peppers and then simmer them with sausage meat in a sauce consisting of canned Italian tomatoes and chicken broth. Add a bit of fennel seed to enhance the sausage’s flavour, and you’ve got a bright, summery meal on your hands.
Ингредиенты
- 1/2 lb (225 g) bacon slices, about ¼ inch (5 mm) thick, diced
- 1 tbsp (15 ml) olive oil, plus more for serving
- 3 1/4 cups (325 g) small cauliflower florets (about ½ cauliflower)
- 2 cups (300 g) frozen corn kernels, thawed or cooked fresh corn, kernels removed from the cob
- 6 green onions, cut into pieces ½ inch (1 cm) long (about 1 bunch)
- 1/2 lb (225 g) orzo
- 1 cup (45 g) cilantro, finely chopped
- Sharp cheddar cheese, finely grated, to taste
Инструкция
- In a large skillet over medium-high heat, brown the bacon in the oil for 8 minutes. Add the cauliflower and continue to cook for 3 to 4 minutes or until the cauliflower is al dente.
- Add the corn and green onions to the skillet. Continue to cook for 2 minutes while stirring. Season with salt and pepper.
- Meanwhile, in a large pot of salted boiling water, cook the orzo until al dente. Drain the orzo.
- Add the orzo and cilantro to the skillet of cauliflower. Mix well. Adjust the seasoning.
- Serve the pasta in bowls. Garnish with cheddar cheese. Drizzle with olive oil.
