Recipe – Orzo with sausage, roasted tomatoes & mozzarella

Orzo is a form of short-cut pasta that looks deceptively like rice, but has a really light, bouncy texture and works perfectly in this recipe.

The mediterranean flavours are great for summer and this dish serves just as well as a weeknight dinner as it would for a casual dinner party. It can easliy be doubled or quadrupled depending on how many you’re feeding.

Serves 2


  • 200g orzo pasta
  • 6 pork sausages, filling removed from the skins and skins discarded (I used these from Waitrose but you could use any sausage for this)
  • 400g fresh cherry tomatoes, chopped in half
  • 125g mozzarella
  • 1 teaspoon smoked paprika
  • Olive oil
  • Balsamic vinegar
  • 3 cloves of garlic
  • Small bunch of fresh basil
  • Salt & pepper


Pre-heat your oven to 140°c (120°c fan oven)

Place the tomatoes in a bowl and drizzle with a little olive oil & balsamic vinegar, add in the crushed garlic and season wih salt and pepper. Mix everything together and then tip the tomatoes onto a baking tray. Place the tray in the oven and roast for around an hour. Roasting low and slow gives the tomatoes a sweetness and intensity of flavour so have patience, it’s worth it

When the tomatoes have about 15 minutes left in the oven, take a frying pan and heat a teaspoon of olive oil over a medium heat, then begin to fry the sausage meat along with the smoked paprika and some seasoning. Using a wooden spoon, break up the sausage so it resembles mince and fry until cooked and golden all over

At the same time, in a large pan of boiling water, cook the orzo according to the packet instructions and when done, drain and add to the frying pan with the sausage. Take the sticky roasted tomatoes from the oven and add them in too

To serve, spoon everything onto a platter or plates, and top with shredded mozzarella, fresh basil leaves, a drizzle of olive oil and a few grinds of black pepper



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