Spicy Orzo

When we have people round for dinner, rather than trying to impress them with fancy cookery, I tend to stick with simple and tasty. I don't want to spend all night in the kitchen sweating and stressing over stacking vegetables and adding just the right amount of jus. That's not really my style anyway.

I prefer simple things that are no more effort for six as they would be for two – roast chicken say, or a kind of one pot dish if it's something really relaxed.

 

On New year's Eve we had some friends around and I made this great orzo dish. I had never used orzo before (therefore breaking my rule of not doing something you have never cooked before for a party!) but it was really easy to use and the dish looked smelled wonderful on the table where people helped themselves. I didn't have any olives but I reckon they would be really good in it.

 

Serves 4 – 6 people

 

• 1 pack of orzo
  
• 1 small tin of tomato paste (about a tablespoon)
  
• 3 large ripe tomatoes roughly chopped
  
• 2 large aubergines (egg plants) cut into small pieces or cubes
  
• 4 large garlic cloves
  
• 2 teaspoons of fennel seeds
  
• 1 heaped teaspoon of paprika
  
• 1 rounded teaspoon or cinnamon
  
• 4 – 6 large spicy sausages like bockwurst or chorizo
  
• 3 – 4 large dried red chillies
  
• A large handful or chopped fresh oregano
  
• The same of fresh basil
  
• About ¾ pint of water
  
• A little oil
  
• Salt and pepper
  

 

• Pre-heat your oven to about 160c
  
• Oil a shallow baking dish or tin
  
• Empty the orzo into the tin
  
• Add the vegetables
  
• Slacken the tomato paste with water and pour over the orzo
  
• Bash the fennel seeds and chillies with a pestle and mortar until quite fine
  
• Add to the pasta with the paprika, cinnamon and whole cloves of garlic
  
• Cut the sausages into 2 inch pieces on a slant and add
  
• Add 2/3 of the oregano
  
• Add about ½ pint of water
  
• Salt and pepper to taste
  
• Mix well
  
• Cover and bake for about 30 minutes
  
• Check after 20 minutes to see if the pasta needs more water
  
• The pasta should not be liquid but have a thick sauce just clinging to it
  
• Check for seasoning and add more salt if desired
  
• When the pasta is cooked remove and add 2/3 of the basil and mix well
  
• Scatter the rest of the fresh herbs on top just before serving