Ingredients
1 cup uncooked orzo pasta1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 3/4-inch slices3 teaspoons olive oil, divided1 cup chopped onion3 garlic cloves, minced1/4 cup white wine or chicken broth1 can (28 ounces) whole tomatoes, drained and chopped2 tablespoons minced fresh parsley1 tablespoon capers, drained1/2 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon crushed red pepper flakes1/4 teaspoon pepper1/2 cup crumbled feta cheese
Preparation
Cook pasta according to package directions.
Meanwhile, brown the sausages in 2 teaspoons oil in a large skillet. Remove and keep warm. In the same pan, saute onion in remaining oil until tender. Add garlic and wine; cook 1 minute longer, stirring to loosen browned bits from pan.
Stir in the tomatoes, parsley, capers, oregano, basil, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in orzo and sausage; heat through. Sprinkle with cheese.
