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Recipes & Entertaining / Baked Lamb sausage with Orzo pasta  

Baked Lamb sausage with Orzo pasta

9 June 2011
Author: Jené Steyn
Orzo, or commonly known as rice pasta is such a lovely shape to work with. It is mostly used in soup and thick stews. The secret to enhancing the flavour of the orzo is to dry toast it in a heavy-based frying pan beforehand. It's really delicious.

Serves 6

8 good-quality lamb sausages

2 red onions, cut into 8  wedges each

2 teaspoons ground cumin

2 teaspoons ground coriander

1/4 teaspoon ground cloves

Olive oil

70g Campagna Tomato paste

1 litre hot chicken stock

300g Campagna Orzo pasta

1 tablespoon fresh oregano, roughly chopped

salt and pepper for seasoning

- Pre-heat your oven to 200deg.c and grease an ovenproof baking dish

- Place your lamb sausages, onion wedges and spices, with a little olive oil into the ovenproof dish and coat give the dish a good shake to coat all the ingredients evenly

- Place in the pre-heated oven and cook the sausages for about 20 minutes.

- In the meantime, place the orzo pasta in a heavy based frying pan and on a medium heat, lightly toast the pasta until golden in colour.

- Remove sausages from the oven and slice them in thick diagonals of at least 3cm each

- Mix the tomato paste and hot chicken stock together and add it to the sausages, along with the orzo pasta

- Give the mixture a good stir and place back in the oven to bake for a further 35 minutes until the orzo is cooked

- Check for salt and pepper seasoning and serve sprinkled with the fresh oregano

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Traditional • Hoem Style • Italian Food  
Italian Pasta