Fry off the sausages until they are starting to go crispy, then adding the onions and cook until soft.
Once soft add in the garlic, tomato purée, Cajun seasoning and pesto. Cook this for a few minutes before adding the uncooked orzo and chicken stock.
Adding the chicken stock bit by bit until the Orzo is cooked al dente, then add the cream and fresh parsley. Mix well.
Serve and enjoy.
