Spicy Calabrian Creamy Orzo
Spicy, sweet, and a little tangy. If you love spice then this *almost* one pot creamy orzo is for you.
Servings 3 people
Ingredients
Spicy Roasted Tomatoes
- 12 oz cherry tomatoes
- 1 tbsp olive oil
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp died thyme
- 4-5 whole Calabrian chilis sliced + 1-2 tsp of the oil (reduce to 2-3 is heat sensitive)
- salt
Creamy Orzo
- 3 tbsp butter
- 5 cloves garlic minced
- 4 tbsp tomato paste
- 1-2 tsp crushed Calabrian chilis
- 1/2 lb orzo
- 3 1/2-4 cups broth
- 1/3 cup heavy cream
Instructions
Spicy Roasted Tomatoes
- Preheat the oven to 400℉.
- n a baking or roasting dish add the cleaned, dried tomatoes. Drizzle 1 tbsp of olive oil and add the dried herbs, sliced Calabrian chilies, and 1-2 tsp of the Calabrian chili oil. Give a toss and roast for 20-22 minutes until the tomatoes begin to burst open. Remove from the oven and place on the side.
Creamy Orzo
- In a pan over low-medium heat add the butter. Once melted add the garlic and cook until soft and fragrant approx. 2-3 minutes.
- Add in the tomatoes paste and crushed Calabrian chilis. Cook for 5 minutes until the tomato paste has deepened in color.
- Add the orzo and 3 1/2 cups of broth. Mix to thoroughly combine.
- Cook the orzo for 8-10 minutes, until the broth is mostly gone and the pasta is al dente. If the pasta is still a little hard once most of the broth his gone add in an additional 1/4 of a cup of broth.
- Mix in the heavy cream.
- Fold in the roasted tomatoes + the oils and juices from the baking dish. Serve immediately.