Ingredients: 

• 1/2 large yellow onion, chopped

• 3-4 lamb sausages, roughly sliced

• 2-3 cloves of garlic, chopped

• 1 large tomato, chopped

• 2 tsp ground paprika

• 2 tsp rosemary / Italian herbs

• 1 cup orzo (rice-shaped pasta)

• 2 cups stock (I’m using beef stock)

• 1 handful of baby spinach

• Feta, as much as you like

• 1/2 tsp crushed black pepper

• 2-3 tbsp olive oil

Method:
1. In a pan, add the olive oil and sauté the onions till soft. 

2. Next, add the roughly sliced lamb sausages (it was partially frozen, so as it cooks, it should crumble to form a mince). Brown it thoroughly before adding in the garlic and tomatoes.
3. Once the tomatoes turn mushy, add the ground paprika and rosemary. Sauté till combined before adding the orzo. 

4. Pour in your stock and give the mixture a stir. Bring to a gentle boil. Cover it partially to allow pasta to cook. This should take about 8 minutes.
5. Once the orzo is cooked, turn the heat on slightly and allow the rest of the liquid to evaporate. Add your spinach and let it wilt in the heat before adding some feta and crushed black pepper. Give it a mix. Finish off by adding a bit more feta.

Cooking notes: I’ve not used salt for this dish because the sausages, beef stock and feta will have enough salt to flavour this orzo dish.

If you do not have orzo in hand, you could use other smaller pastas like macaroni, orecchiette, penne, etc.