Description
This is a nice comfort dish that incorporates fresh tomato and spinach, spicy chorizo, and orzo pasta cooked risotto-style.
Ingredients
- 16 ounces, weight Chorizo Sausage
- 5 cups Vegetable Stock, Up To 1 Additional Cup If Needed
- Olive Oil, As Needed
- ¼ cups Diced Yellow Onion
- 4 cloves Garlic, Minced Or Grated
- Salt And Pepper, to taste
- 4 Tablespoons Fresh Thyme Leaves (or 4 Teaspoons Dried Thyme)
- 4 Tablespoons Tomato Paste
- ½ teaspoons Sugar
- 8 ounces, weight Grape Tomatoes, Halved Lengthwise
- 12 ounces, weight Orzo Pasta
- 1 cup Mozzarella Cheese, Shredded
- ¾ cups Parmesan, Shredded, Divided
- 10 ounces, weight Baby Spinach
Preparation
Preheat oven to 400ºF.
In a large pot, bring vegetable stock to a simmer.
In a large skillet, or wide pan at least 3 inches deep, heat a drizzle of olive oil over medium heat and saute onion to soften, about 2 minutes. Add garlic with a pinch of salt and pepper, and cook, stirring constantly, for another minute, or until garlic is fragrant.
Increase heat to medium-high. Add thyme, tomato paste, sugar, and chorizo. Break the meat into small pieces and cook until chorizo is just starting to brown, about 4 or 5 minutes.
While chorizo is cooking, toss tomato halves with a drizzle of olive oil. Spread on a sheet pan and season with salt and pepper. Roast in the oven for 10 minutes.
Once chorizo mixture has started to brown, lower heat to medium. Add vegetable stock and orzo. Let bubble until orzo is al dente, about 12 minutes, stirring frequently. If liquid evaporates before orzo is done, add additional vegetable stock, 1/4 cup at a time.
Once orzo is al dente, stir in mozzarella, 1/2 cup Parmesan, and roasted tomatoes. Add spinach to the top, cover with a lid, and remove from heat. Let pan sit, covered, for 3 minutes to cook the spinach.
Stir spinach into the pasta and serve with remaining Parmesan.
