• 1 pound of fresh Italian sausage link
• 1/3 cup of olive oil
• 4 tablespoons of butter
• 3/4 pound of fresh medium-sized shrimp (de-veined & cleaned)
• 1 tablespoon of fresh basil (chopped)
• 1/2 teaspoon of dried oregano
• 1/4 teaspoon of crushed red pepper
• 1/4 cup of dry vermouth
• 4 teaspoons of crushed or chopped garlic
• 4 fresh, ripe Roma tomatoes (peeled, seeded & chopped)
• 13/4 cups of chicken broth
• 11/2 cups of onion (chopped)
• 1 cup of orzo pasta
• 1/4 teaspoon of saffron
• 1/3 cup of white wine
• 1 cup of water
• 1/2 cup of Parmesan or Romano cheese(grated)
• Salt and freshly ground pepper

• In a large frying pan, cook the sausage in one and one-half tablespoons of the olive oil and one and one-half tablespoons of the butter over medium-high heat for about twelve to fourteen minutes, turning occasionally.
• Remove the sausages before they are fully cooked.
• Cut the sausages into one-fourth to one-half inch, bite-sized pieces and set aside in a small bowl.
• Raise the heat to high.
• Put the shrimp into the skillet.
• Stir the shrimp to coat them in the butter and oil.
• Add the basil, oregano, crushed red pepper, the vermouth, and one-half of the garlic.
• Sauté the shrimp over high heat for about three minutes.
• Remove the shrimp only and set them aside in a small bowl.
• Put the tomatoes and one-third cup of the chicken broth into the skillet and let boil for about three minutes.
• Add the sausage back in. Turn off the heat and stir well.

Meanwhile, back at the range…

• Heat the remaining olive oil in a ten inch, non-stick skillet.
• Add the onion and remaining garlic, and cook them over medium-high heat for three or four minutes.
• Add in the pasta and the saffron.
• Stir well, until the pasta is well coated.
• Pour in the white wine and let simmer for about five minutes.
• Separately, dilute the remaining chicken broth with the cup of water.
• Stir in three-fourths of a cup of the diluted chicken broth to the mixture and let simmer until the liquid is mostly absorbed (about five minutes), stirring frequently.
• Return to the first pan with the sausage. Turn the heat on to medium-high.
• Add the pasta in with the sausage and another three-fourths cup of the diluted broth.
• Continue to simmer the mixture and stir until the liquid is absorbed again.
• Stir in the remaining diluted broth and continue simmering for a final six to eight minutes.
• Just before the liquid is absorbed, add in the shrimp and the remaining butter.
• Continue to simmer for a couple more minutes. When the liquid is absorbed and the pasta is tender, turn off the heat and stir in the cheese until the sauce is creamy smooth.
• Add salt and pepper to taste.
• Serve hot.

Serves 4 Of Your Most Appreciative Gourmet Dish Fans.