Ingredients
2 tablespoons olive oil
1 1/2 pounds Italian turkey sausage
Salt and black pepper
1/2 teaspoon allspice 4 cloves garlic, minced
1 large onion, chopped
3 yellow and red bell peppers, seeded and chopped
1 bay leaf
1 quart chicken stock
1 can crushed tomatoes (28 oz)
1 cup orzo
12-15 basil leaves, shredded or torn
Grated Parmigiano Reggiano, to pass at table
Preparation
Heat a medium soup pot over medium-high heat with the olive oil. When the oil is hot, add sausage and season with salt, black pepper and allspice. Brown the meat for 5 minutes then add garlic, onion, peppers and bay leaf and cook for 7-8 minutes, until tender.
Stir in stock and tomatoes and bring to a boil. Add pasta and cook to al dente, 7-8 minutes. Turn off heat. Fold in basil.
Serve in shallow bowls with grated cheese.
