Description
A bold and comforting one pot pasta dish made with smoky chorizo, vibrant red pepper pesto, and tender orzo simmered together in a rich, savory broth. Creamy, flavorful, and ready in just 30 minutes, this is the perfect weeknight dinner that feels indulgent but is incredibly easy to make.
Ingredients
Scale
- 1 ½ cups dry orzo
- 8 ounces chorizo sausage, sliced into rounds
- 1 large red bell pepper, diced
- ½ cup red pepper pesto
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 tablespoon olive oil
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lemon juice
Instructions
- Heat a large deep skillet over medium heat.
- Add olive oil and sliced chorizo, cook for about 4 minutes until lightly browned and fragrant.
- Stir in minced garlic and diced red bell pepper, cook for 2 more minutes until slightly softened.
- Add the dry orzo and toast for 1 minute, stirring constantly.
- Pour in vegetable broth and red pepper pesto, stir well to combine.
- Bring to a gentle simmer, reduce heat, and cook uncovered for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in Parmesan cheese, lemon juice, salt, and black pepper until creamy and well combined.
- Garnish with fresh parsley and serve warm.
Notes
- Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
- If the mixture becomes too thick before the orzo is fully cooked, add a splash of warm broth.
- Use freshly grated Parmesan for the best melting texture and flavor.
- Add a pinch of chili flakes for extra heat if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 55 mg
Keywords: one pot orzo, chorizo orzo, red pepper pesto pasta, smoky sausage pasta, easy weeknight dinner