SMOKY WEEKNIGHT ORZO

Sometimes you just need a quick, satisfying meal in a pinch and this one has easily become ours. Simple, yet smoky and flavorful, this orzo is a one pot meal at its best. And cheesy pasta? Who can say no to that! Plus, it has a lot of variability so you can easily add in some chopped carrots, cherry tomatoes or fresh herbs and it will still taste great!

4oz of sliced chorizo, chopped, or small diced chunks
1/2 yellow onion, minced
3-4 cloves of garlic, minced
1.5 cups orzo
2.5 cups chicken stock
1/2 jar of tomato sauce — we love ours from Hoboken Farms!
1 TBS smoked paprika
1/2 cup Parmesan cheese, grated
2 tsp dried parsley

INSTRUCTIONS:
1. Heat a large cast iron (ideally) pan. After several minutes, add in olive oil and heat for an additional minute before adding in chopped chorizo.
2. After slightly crispy, add chopped onion and garlic. Sauté for 2-3 minutes until soft and translucent.
3. Add orzo and coat with flavors, toasting for 2 minutes.
4. Add chicken stock, tomato sauce and smoked paprika, and bring mixture to a quick boil on high heat. Cover and simmer on low for 10 minutes until pasta is soft and liquid has evaporated Check halfway—- If you notice liquid evaporating too quickly, add in a touch more stock/liquid to ensure pasta cooks, but does not burn!
5. When pasta is done cooking, add in grated cheese, and season to taste with salt and pepper.
6. Top with dried (or fresh!) parsley and additional cheese if desired. Enjoy!

Optional: If you like a bit of heat, add in 1/2 teaspoon of cayenne pepper with the paprika!