Zinfandel-Braised Sausage with Creamy Parmesan Orzo

“The bold, spicy character of our Old Vine Zinfandel pairs beautifully with the savory Italian sausage and rich tomato sauce, while earthy mushrooms echo the wine’s depth and complexity. Creamy Parmesan orzo rounds out the dish and makes for a wonderfully satisfying pairing.”

Karamia Betts, Assistant Controller & Wholesale Operations Lead

Serves: 4-6

Ingredients:

Zinfandel-Braised Sausage
1 ½ lbs Italian sausage links
1 Tbsp olive oil
1 small onion, sliced
1-1 ½ cups mushrooms, sliced
3-4 cloves garlic, minced
1 Tbsp tomato paste
1 tsp Italian seasoning
½ tsp smoked paprika
¾ cup Zinfandel
14 oz fire-roasted or crushed tomatoes
1 tsp balsamic vinegar
Salt and freshly cracked black pepper

Creamy Parmesan Orzo
2 Tbsp butter, divided
1 small shallot, finely diced
2 cloves garlic, minced
1 ½ cups orzo
3-3 ½ cups chicken broth
½ cup freshly grated Parmesan, plus more for serving
Salt and freshly cracked black pepper
5-6 fresh basil leaves, thinly sliced
Optional: splash of heavy cream

Method of Preparation:

Heat the olive oil in a large skillet over medium-high heat. Add the sausage links and brown on all sides, about 6–8 minutes (they do not need to be cooked through). Transfer to a plate.

Reduce heat to medium. Add sliced onion and mushroom to the same skillet and cook for 4–5 minutes, or until softened and beginning to caramelize. Add the garlic, tomato paste, Italian seasoning and smoked paprika. Cook for about 1 minute, stirring constantly. Pour in the Zinfandel and scrape up all the browned bits from the bottom of the skillet. Let the wine simmer for 3–4 minutes so it reduces slightly. Stir in the tomatoes and balsamic vinegar. Season with salt and pepper.

Return the sausages to the skillet and nestle them into the sauce. Cover and simmer over medium-low heat for 18–22 minutes, turning the sausages halfway through. Remove lid and simmer for another 5–10 minutes, or until sauce is thick and rich and the sausages are cooked through (pork or beef sausage should reach 160°F internally).

Meanwhile, in a separate large skillet, melt 1 Tbsp butter over medium heat, then add the shallot and cook for 2–3 minutes, or until softened. Add the garlic and cook for another 30 seconds, then add the dry orzo. Stir and toast for about 2 minutes until it’s coated in butter and just beginning to turn golden, then pour in 3 cups of chicken broth and bring to a gentle simmer. Cook uncovered for approximately 8–10 minutes, stirring frequently. Add additional broth a little at a time if the orzo absorbs the liquid before it’s tender as you want the finished orzo to be creamy and slightly loose, similar to risotto.

Remove skillet with orzo from heat. Stir in the remaining 1 Tbsp butter and ½ cup Parmesan. For an extra-creamy version, add a small splash of heavy cream. Season with salt and plenty of freshly cracked black pepper. Gently fold in the fresh basil immediately before serving.

To serve, put scoop of orzo on plate and make a well in the center. Top with sausage link and ladle of sauce.