The Bold & The Broiled Orzo

If your table is a party, this dish is the center of the action. It’s not what you expect from a pasta dish. Think of the textured orzo pasta with the sweet smoky chunks of sausage.

Make the pasta by following the package directions. After boiling, drain and rinse with cold water. Toss with olive oil and set aside or refrigerate to cool.

prep wisely
Get all of your slicing & dicing out of the way.

There are two ways to prepare the sausage: Oven-broiled or Pan-sauted.

Preheat your oven with the BROILER setting. Layer the sausage slices with pineapple, olive oil, and seasonings in a non-stick baking pan. Add brown sugar and continue to broil until it’s bubbling and savory.

Turn the burner to medium high heat and allow the olive oil in the pan to warm to the proper setting.

into the pan
You can also prepare the sausage on the stove. Saute the sliced sausage for several minutes until it’s browned on each side. Be sure to keep a close eye on the pan, and turn the slices often to avoid burning.

Add the chopped pineapple to the pan.

spice it up
Add a generous amount of dried onion, paprika, and chili powder seasonings. Use caution, you don’t want it to be spicier than your liking. Toss and continue to simmer.

Add the brown sugar to the pan and lower the heat to medium-low. OPTIONAL: Add honey for a variety of flavor and extra carmelization. Allow the sugar to melt and the flavors to meld for 5-10 minutes.

cool it now
Remove the pan from the heat and allow it to cool to room temperature while preparing the rest of the dish.

bold glaze
Combine parsley, balsamic vinaigrette, lemon juice, and reserved olive brine in a bowl.

Add green onion and olive slices to the cooled pasta. Toss with the prepared glaze.

cooled yet
If the sausage has cooled to room temperature, add it to the pasta. If it’s still too warm, wait for it to cool. Don’t add the hot sausage to the pasta.

Serve up this dish right away at room temperature, or chill it to serve later. It’s a winner at a pool party, a satisfying entree, or a side dish with a twist.

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