farro with sausage and pepper

Farro Recipe with Italian Sausage and Peppers

the perfect weeknight meal loaded with delicious buttery farro and roasted Italian sausage with peppers and zucchini.
Course Main
Cuisine Mediterranean
Keyword farro, sausage and peppers
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 801kcal


For the Farro:

  • 2 cups of Bob’s Red Mill Farro rinsed
  • 6 cups of vegetable stock
  • 2 tablespoons of unsalted butter
  • 1 tablespoon of chopped fresh thyme
  • sea salt and fresh cracked pepper to taste

For the Italian Sausage and Peppers:

  • 3 tablespoons of unsalted butter
  • 6 mild Italian sausage
  • 12 to 14 peeled cipollini onions
  • 8 garlic cloves
  • 1 each seeded and thickly sliced red and yellow bell pepper
  • 1 each thickly sliced green zucchini and yellow squash
  • 1 cup of cherry tomatoes
  • 2/3 cup of madeira wine
  • 1 cup of beef stock
  • 2 cups of packed arugula leaves
  • ½ cup of shaved Parmesan cheese
  • sea salt and fresh cracked pepper to taste
  • optional: fresh thyme and oregano for garnish


  • Farro: Add the farro, vegetable stock and sea salt to a medium size pot and bring to a boil.
  • Stir, add a lid and simmer over low heat for 30 minutes or until tender.
  • Finish with butter, thyme, salt and pepper. Keep warm.
  • Sausage and Peppers: Heat 1 tablespoon of butter in a large cast iron skillet over medium-high heat and sear the sausage on all sides until golden brown. Set the sausage aside.
  • Turn the heat up to high and add in the cipollini onions and sear for 2 to 3 minutes or until browned.
  • Add in the garlic and saute for 1 minute before adding in the peppers, zucchini, squash and tomatoes and pan sear for 2 to 3 minutes or until lightly browned.
  • Remove the veggies from the pan and deglaze the pan with madeira and cook it until the liquid is reduced to 1/3.
  • Add in the stock and cook for 3 to 4 minutes over medium heat and then add in the sausage and roasted vegetables and cook for 2 to 3 more minutes.
  • Finish with remaining 2 tablespoons of butter, salt and pepper.
  • Serve the cooked farro with the sausage and veggies and garnish with arugula, parmesan and herbs.


Calories: 801kcal | Carbohydrates: 62g | Protein: 27g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 115mg | Sodium: 2068mg | Potassium: 800mg | Fiber: 11g | Sugar: 4g | Vitamin A: 26.2% | Vitamin C: 65.4% | Calcium: 17.8% | Iron: 22.1%