Comfort food dinner for the win with this One Pan Italian Sausage and Farro recipe. Sausage are browned and then combined with roasted red pepper, sun-dried tomatoes, artichokes and farro. The whole thing is covered and cooked in stock until creamy and bubbly. It’s then finished with parmesan cheese, pine nuts and parsley for one delicious meal, perfect for a cold day.
Hey friends! How are ya? How was your weekend? I’ve started my holiday baking for the blog! Can you freakin’ believe it? And when I think of all the stuff I have to do before the big day, I get a little anxious. It’s all coming upon us a little too fast, don’t ya think? How do you go about your holiday preparations? Are you one of those people who starts in January for that upcoming December or are you a last minute kinda person?
Let’s take a hot minute and talk about this recipe –
Have you ever made something and as soon as you tried it you screamed with excitement because you were so pleased with the result? No? Only me? I’m food crazy like that. Anywho….this is one wicked recipe. When I made it, I was so happy and literally danced around the kitchen (I was home alone too, may I add). I couldn’t wait to share with you guys!
What is Farro?
According to Good Housekeeping, farro is a whole grain with a nutrient profile similar to quinoa. It’s very easy to cook and can be used as a main component of a dish (as in this recipe) or added to soups and stews for extra oomph. I’ve enjoyed it in both warm and cold dishes. You really can’t go wrong.
Like most of the recipes you’ll find here, this One Pan Italian Sausage and Farro is simple. There’s a little bit of prep work and then it’s covered and you don’t think about it until it’s done.
How to Cook Farro – a yummy Farro Recipe!
I was debating on whether to leave the sausage whole or remove from their casings. I opted to remove from their casings and roughly form into little balls. This way the sausage would be throughout the farro (plus, easier to eat because no cutting).
The sausage was cooked in a cast iron pan until they got a little colour and then some onion and garlic join the party. The rest? Add remaining ingredients and cook on the stove top for about 35-40 minutes. Stir in some parmesan cheese and then garnish. Totally easy!
Alternative to Risotto
To me, this farro recipe has risotto-ish vibes. It’s creamy, comforting and just what you want to shove in your pie hole on a cold fall day.
One of my favourite things, aside from how delicious it is, is that (as the name suggests), it is all made in one pan. Who doesn’t love one pot dishes? Minimal clean-up makes me a happy girl….and anyone who knows me, knows that when I’m in the kitchen more times than not, it’s like a bomb went off. I swear I use every spoon in the cabinet.
This One Pan Italian Sausage and Farro is finished this one some parsley, more parmesan (why not, right?) and pine nuts.
Hope you scream with excitement when you try this one 😉
Until next time, take care and chit chat again soon.
One Pan Italian Sausage and Farro
- 1 tbsp olive oil
- 1 lb italian sausage -removed from casing and formed into balls
- 1 onion -thinly sliced
- 2 cloves garlic -minced
- 1.5 cup farro -rinsed (not 'quick cooking' or 'pre-cooked' variety)
- 4.5 cups chicken stock -I used unsalted
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tsp red chili flakes -or to taste
- 2 roasted red pepper -cut into strips
- 1/3 cup sun-dried tomatoes -roughly chopped
- 1/2 cup artichokes in water -roughly chopped
- 1/2 cup parmesan cheese -grated, plus more for garnish
- 2 tbsp fresh parsley -roughly chopped
- 1 tbsp pine nuts -optional
- In a large pan over medium low heat add olive oil and cook sausage until browned, about 5-8 minutes. Remove from pan. Add more oil, if necessary (this will vary depending on how lean your sausage are). Then, add onion and cook until translucent, about 5 minutes. Add garlic and cook another minute.
- Add sausage back to pan, along with farro, salt, pepper, chili flakes and stock. Bring to simmer, cover, reduce heat to low and cook 25 minutes.
- After 25 minutes, check on. Stir. Most of the liquid should be absorbed. If not, cook a few minutes longer. Then, add roasted red pepper, sun-dried tomatoes and artichokes. Stir to combine. Cook another 10-15 minutes, covered, stirring, if necessary. Remove from heat and stir in parmesan cheese. Garnish with parsley, pine nuts (if using) and more cheese. Enjoy!