Make and serve this dish with Morovino 2014 Syrah (or not, see directions)!
I love this super easy dish that was adapted from the Hillshire Farm website. Sorry Hillshire Farm, I really like to use Aidells Bacon & Pineapple Sausage with this dish!
1 package Aidells Bacon & Pineapple Sausage (or any smoky sausage that you like), cut diagonally into 1/2” slices
2 T Olive Oil
4 cloves of garlic, minced
1 medium onion, diced
1 small head of broccoli, cut into bite sized florets or (1 small package frozen broccoli, thawed)
1 red bell pepper, diced
½ C. mild Roasted Pepper Salsa
½ C. Morovino Syrah
2 t. smoked paprika
2 C. prepared Orzo pasta (you can use rice, but Orzo is faster)
Add olive oil to the bottom of a heavy skillet and heat over medium heat until it starts to shimmer. Add sausage and saute until browned (3ish minutes). Add onion, broccoli and pepper sand saute for 5 minutes until veggies take on color and begin to soften. Add garlic and saute for 1 minute until fragrant (not browned). Add salsa and smoked paprika. Add Syrah (OK, that stings a bit – alternately add ½ c. of other smooth red wine and drink the Syrah while you are cooking). Heat for 4-5 more minutes until sauce thickens. Serve over Orzo pasta and top with shredded Asiago or Parmesan. Yum.