Recipe: Orzo with Turkey Sausage and Tomatoes (3 servings)

ORZO WITH TURKEY SAUSAGE AND TOMATOES

9 ounces Italian-style hot turkey sausages
1 teaspoon olive oil
1 cup chopped yellow onion
1 large clove garlic, minced
1/4 pound whole fresh mushrooms
1 (28-ounce) can crushed tomatoes
1/2 teaspoon hot pepper flakes, or to taste
Freshly ground black pepper
6 ounces orzo or other rice-shaped pasta 1 cup frozen peas
1 cup frozen corn kernels

Bring water to a boil for orzo.

Place sausages in a nonstick skillet with olive oil. Cook, uncovered, until well browned, turning once or twice, about 15 minutes. Remove sausages from pan and, when cool enough to handle, slice thickly.

Add onion to the skillet and saute until it begins to brown.

Add garlic. Trim and chop mushrooms coarsely. Add with tomatoes, hot pepper flakes and black pepper to the onion and cook over medium heat for 5 minutes.

Meanwhile, add orzo to boiling water.

While orzo is cooking, stir peas and corn into the skillet and cook 3 to 4 minutes longer.

Add sausages to sauce. Drain orzo and toss with the sauce.

Makes 3 servings
Source: Eating Well Is the Best Revenge by Marian Burros