Directions
- 1Fry off the sausages in a bit of the oil from the sun-dried tomato jar. Break them up with a spatula. Boil the kettle.
- 2Add in the plum tomatoes until they soften and the juices run, then add the tomato puree and nduja seasoning.
- 3Pour in the uncooked orzo followed by enough water from the kettle to cover everything.
- 4Season with salt and pepper, then bring to a simmer for around 10 minutes.
- 5Keep adding more boiling water from the kettle as the orzo soaks it up until it’s fully cooked.
- 6Divide into bowls and top with chopped parsley.
Ingredients
- 6 pork chipolata sausages
- 20 plum tomatoes
- 1 tbsp tomato puree
- 1 tbsp Nduja seasoning
- 270 g orzo
- 80 g sun-dried tomatoes
- 1 handful spinach
- 0 salt
- 0 pepper
- 0 fresh parsley
Equipment
Frying panKettleSpatulaKnife or scissors
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