Sausage Rice Dish (Print Version)
# Ingredients:
→ Base
01 -
150 g of risoni (also called orzo, a type of small pasta like tiny shells)
02 -
3-4 good-quality chipolatas (roughly 200-250 g)
03 -
2-3 handfuls of frozen peas (150-200 g)
→ Veggies and Flavorings
04 -
3 ripe and juicy tomatoes
05 -
1 shallot
→ Seasonings
06 -
Paprika (mild or smoked)
07 -
1 tablespoon of cream (optional)
08 -
Grated Parmesan cheese
09 -
Olive oil or butter
10 -
Salt and pepper
# Instructions:
01 -
Boil the risoni in a large pot of salted water, following the instructions on the package. At the same time, cook the peas in water or steam them until tender.
02 -
Finely chop the shallot. Heat up a splash of olive oil in a big pan and toss in the shallot. Cook it until it’s soft and see-through.
03 -
Slice the sausages into rounds and toss them into the pan with the cooked shallot. Sprinkle some paprika on top, then fry everything until the sausage is nicely browned and fully cooked.
04 -
Dice up the tomatoes and add them to the browned sausages in the pan. Let everything simmer for a couple of minutes. Then, stir in the cooked peas and, if you'd like, the cream. Season to taste.
05 -
Drain the pasta and add it to the pan. Mix everything thoroughly so the pasta soaks up the sauce. Serve right away and sprinkle with grated Parmesan cheese on top.
# Notes:
01 -
This dish tastes even better with freshly grated Parmesan.
02 -
For a spicier version, swap the chipolatas with merguez sausages.