Sausage Rice Dish (Print Version)
# Ingredients:
→ Base
01 -
150 g of risoni (also called orzo—a small pasta shape, similar to tiny shells)
02 -
3-4 high-quality chipolatas (sausages), weighing 200-250g total
03 -
Roughly 2-3 handfuls of frozen peas (150-200g)
→ Veggies & Aromatics
04 -
3 big and ripe tomatoes
05 -
1 shallot
→ Seasonings
06 -
Smoky paprika or regular sweet paprika
07 -
A tablespoon of fresh cream (optional)
08 -
Grated parmesan
09 -
Butter or olive oil
10 -
Salt and pepper
# Instructions:
01 -
Boil the risoni in a big pot of salted water, following the cooking time on the package. At the same time, cook the peas in boiling water or steam them until they’re soft.
02 -
Slice the shallot finely. Heat a drizzle of olive oil in a big sauté pan and cook the shallot over medium heat until it becomes see-through.
03 -
Slice the chipolatas into rounds. Toss them into the sauté pan with the shallot, and sprinkle over some paprika. Let them brown and cook through completely.
04 -
Dice the tomatoes into small chunks. Add them to the sauté pan with the sausages and let them simmer for a few minutes. Stir in the peas and, if you want, the fresh cream. Season to taste with salt and pepper.
05 -
Drain the cooked pasta and add it to the sauté pan. Give everything a good mix so the pasta takes on all the flavors from the sauce. Serve hot and sprinkle grated parmesan on top.
# Notes:
01 -
This dish tastes amazing with freshly grated parmesan.
02 -
Swap out chipolatas for merguez sausages if you’re craving something spicier.