3 cups chicken broth
3 cups water
1 pound orzo pasta
2 tablespoons olive oil
2 links (7 ounces) spicy Italian sausage, casings removed
1 garlic clove, minced
2 roasted red peppers, cut in ¼-inch strips
2 plum tomatoes, chopped
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
½ cup freshly grated Parmesan
In a large saucepan, bring the chicken broth and water to a boil over high heat. Add the pasta and cook until al dente, 8 to 10 minutes.
Meanwhile, heat the oil in a large skillet set over medium-high heat. Add the sausage and sauté, breaking up any large pieces, until cooked through, about 5 minutes. Add the garlic and continue cooking an additional minute. Add the peppers, tomatoes and red pepper flakes and continue cooking 2 more minutes.
Drain the pasta, reserving ½ cup of the cooking liquid. Transfer pasta to a large serving bowl, then stir in sausage mixture, 1 tablespoon parsley and salt and pepper to taste. Toss to combine, adding the cooking liquid as needed to loosen the pasta. Top with remaining parsley, sprinkle with Parmesan and serve.