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In a large deep skillet pan or dutch oven, add the olive oil and heat the pan to medium high.
Add the turkey sausage, making sure to break it up and brown the turkey sausage.
Remove the browned turkey sausage to a paper lined plate and drain any fat, reserving about 2 teaspoons.
Add onions and saute until they start to become translucent.
Add the diced roasted red peppers to the pan and continue to saute, about 3 minutes more.
Add the minced garlic and saute for another minute.
To the onion/pepper mixture, add the orzo and toast in the pan for about a minute, making sure to incorporate the orzo with the veggies.
Add the crushed tomatoes to the orzo mixture and fold everything together, making sure to scrape up any browned bits from the bottom of the pan.
Return the sausage to the pan and add the crushed red pepper, salt and pepper.
Add 2 cups of chicken stock to the mixture and bring to a boil. Reduce the heat to a simmer and cook until the orzo is tender, about 10 to 12 minutes.
Fold in the basil and shredded fontina cheese and simmer for another minute or two.
Garnish with the chopped flat leaf parsley and some more fontina cheese and enjoy!