1 1/2 cups chicken broth
1 1/2 cups water
8 oz. orzo pasta
2 tablespoon olive oil
14 oz. pork sausage, casings removed
2 cloves garlic, minced
12 oz. jar roasted red peppers, diced (about 2 peppers)
2 plum tomatoes, chopped
2 tablespoons chopped fresh parsley
salt and pepper
1/2 cup freshly grated Parmesan cheese
Combine the chicken broth and water in a pot and bring to a boil. Add the orzo and cook until al dente. Drain, reserving the cooking liquid. Place the orzo in a large bowl.
Meanwhile, heat the olive oil in a sauté pan. Add the sausage and cook, breaking it up as it cooks. Once browned and cooked through, add the garlic and cook for 30 seconds, then add the peppers and tomatoes. Continue to cook until warmed through, about 2 minutes.
Pour the sausage mixture over the orzo and stir to mix. Add in parsley. Add some of the cooking liquid, if needed, to loosen the pasta. Serve topped with the Parmesan cheese.