Cheesy orzo-tto with country-style sausages and cherry tomatoes

Inspired by traditional recipes.... Not complicated but a delicious pasta recipe which is cooked following, in a way, the risotto method of cooking. A very nice idea for a hearty mid-week meal to enjoy withe the family. The sausages and the cheese only add extra flavour to the pasta and make it a really filling dish

Recipe of Myrssini Lambraki,
a prominent Head Cook and food author

from a recipe leaflet of the Greek supermarket "AB Vassilopoulos"

Ingredients (for 5-6 people):
2 large pork sausages with leeks, skin peeled and cut into small pieces

1 clove of garlic, minced

500 gr. of orzo pasta (preferably coarse)

10 small cherry tomatoes, kept whole

4 tbsp of olive oil

1 glass of white dry wine
1 cup of lukewarm water

1 tsp of butter

3 tbsp of Greek Kefalotyri cheese, grated (or parmesan or pecorino)

1 lemon, the zest

salt
pepper

Method:
Warm the oil in a deep frying pan on high heat and sauté the sausages for 1-2 minutes, stirring with a wooden spoon. Add the garlic and sauté for 1 more minute making sure it doesn't get too browned.

Add the orzo in the pan and sauté until shiny and well coated by the oil. Pour over with half of the wine and leave for 2-3 minutes until the alcohol is evaporated.

Then add the water and the rest of the wine and turn the heat to medium-low. Stir with the wooden spoon constantly and simmer for about 10 minutes or until the pasta is tender.

Season with salt and pepper, add the cherry tomatoes and continue cooking for another 5 minutes.

Take the pan off the heat, while the orzo is still juicy, and add in the pan the butter, the lemon zest and the grated cheese.

Gently stir with the spoon and serve while it is still hot, seasoning on top with some extra pepper.