Chorizo Orzo Pasta

Instructions

1. Heat 2 tablespoons of olive oil in a high-walled pan over medium heat.

2. Add the chorizo sausage (removed from the casing) and cook until fully browned, breaking it apart as it cooks.

3. Remove the sausage from the pan and set it aside, leaving the oil and fat in the pan.

4. Add the diced onion and sliced bell peppers to the pan with the reserved oil and sauté until the onions are translucent and the vegetables pick up a nice orange color from the chorizo.

5. Stir in dried oregano and dried parsley.

6. Add 1-3 tablespoons of tomato paste to the vegetables, reducing the heat slightly to avoid burning the paste. Stir until well combined.

7. Add the uncooked orzo and the reserved chorizo to the pan, stirring everything together.

8. Pour in 5 cups of chicken broth, ensuring the orzo is fully covered.

9. Cover the pan and let the orzo simmer for about 8-10 minutes until the pasta is cooked and has absorbed most of the broth. Add more or less broth depending on your preferred pasta texture.