Sunday Supper: Orzo with Sausage and Spiced Yogurt

A deeply flavorful recipe that's perfect for a cold evening

I know that I’m cutting against the grain by publishing a post-Thanksgiving recipe that doesn’t incorporate leftover turkey and other holiday grub. However, bear with me here because I think it will be worth your while. This recipe packs incredible flavor and can be ready within an hour. Drawing its flavor from a combination of andouille sausage, garlic, paprika, and umami-rich tomato paste, the dish is amplified by the addition of a spiced yogurt topping that when mixed in, takes this to another level. Let’s dive in.

Special Equipment: N/A

Ingredients:

• 1 1/2 cups orzo

• Olive oil

• 1 package (12 oz) chicken andouille sausage (regular andouille is also fine), halved and cut into 1/2” half moons

• 1 yellow onion, chopped fine

• 1 red bell pepper, chopped fine

• 1 tbsp. tomato paste

• 2 garlic cloves, minced

• 1 tsp. paprika

• 1/4 tsp. ground cinnamon

• Sprinkle of red pepper flakes

• 1/2 cup dry white wine

• 2 1/2 cups chicken broth

• 1 cup Greek yogurt

• Grated zest of one lemon

• Juice of half of a lemon

• 1/4 cup fresh mint, chopped

• 2 tsp. cumin

• 1 garlic clove, grated

• 1/4 tsp Aleppo chili flakes (optional, can also use red pepper flakes)

Instructions:

1. In a Dutch oven, coat bottom of pot with olive oil and heat over medium-high heat until oil is shimmering. Add orzo and toast until lightly browned, about 3-5 minutes. Transfer toasted orzo to a bowl.

2. In now empty Dutch oven, add sausage and cook until browned and any fat has rendered, about 3-6 minutes. Add onion and bell pepper and cook until softened, 5-7 minutes. Stir in tomato paste, garlic, paprika, cinnamon, and red pepper flakes and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits. Add broth and orzo and bring to a simmer. Reduce heat to low, cover pot, and simmer gently until most of the liquid has been absorbed, about 10 minutes, stirring once halfway through.

3. Uncover and continue to cook, stirring occasionally, until orzo is al dente and creamy, about 4 minutes. Remove from heat and portion into pasta bowls.

4. Mix together yogurt, lemon zest, lemon juice, mint, cumin, garlic, chili flakes (if using), and about 1/4 cup olive oil. The sauce should be relatively thick. Season with salt and pepper to taste.

5. Top bowls of pasta with yogurt sauce and enjoy.

This dish is best paired with a Blaufrankisch or Grenache.

Please make this yourself and let me know what you think!