6 cups vegetable broth
1 package (1 lb) Whole Wheat Orzo
3 tbs extra virgin olive oil
1/2 lb Purnell’s Hot Pork Sausage
1 cup roasted red peppers
1 small yellow onion
2 plum tomatoes
3 cloves garlic
1 tbs oregano
2/3 cup ricotta cheese, crumbled
Salt and pepper to taste
Bring vegetable broth to a boil in large saucepan. Cook orzo following package instructions until al dente. Drain orzo, reserving about half of the cooking broth.
Mince garlic, chop onion and tomatoes into small pieces, and cut roasted red peppers into thin strips. Set aside.
Heat the olive oil to a medium temperature in separate skillet. Add sausage and sauté until golden brown.
Add garlic, onion, tomatoes, and red peppers to the sausage and cook together for a couple more minutes.
Add orzo in with sausage mixture in pan. If sauce needs extra smoothing, add some of the reserved broth. Top with oregano and ricotta cheese. Simmer for an additional 2 minutes, allowing the cheese to melt.