Ingredients
- 2 tablespoons Extra Virgin Olive Oil: The foundation of our flavor base. A quality olive oil will lend a subtle, fruity richness that you can’t get from other fats.
- 1 large Yellow Onion, finely chopped: Provides a sweet, aromatic depth that mellows beautifully as it cooks down. Its sweetness is crucial for balancing the acidity of the tomatoes.
- 4–6 cloves Garlic, minced: The heart and soul of so many savory dishes. Use fresh cloves for the most pungent, vibrant flavor; the pre-minced jarred variety can sometimes have a muted or slightly acidic taste.
- 1 teaspoon Dried Oregano: This classic Mediterranean herb adds a peppery, earthy note that is synonymous with Italian-inspired tomato sauces.
- ½ teaspoon Red Pepper Flakes (optional): For a gentle warmth that builds in the background. Feel free to adjust the amount based on your personal preference for heat.
- 1 pound (16 ounces) Orzo Pasta: This small, rice-shaped pasta is the star of the show. Its size and shape make it perfect for absorbing the sauce, resulting in a dish that’s creamy and cohesive.
- 1 (28-ounce) can Crushed Tomatoes: This is the backbone of our sauce. Crushed tomatoes provide the ideal texture—not too chunky, not too smooth—and a concentrated, bright tomato flavor. For an even deeper, smokier flavor, try using fire-roasted crushed tomatoes.
- 4 cups Vegetable Broth: This is our primary cooking liquid for the orzo. Using broth instead of water infuses the pasta with an extra layer of savory flavor from the inside out. Opt for a low-sodium variety to better control the final saltiness of the dish.
- 1 cup Heavy Cream: The secret to the ultimate creamy texture. It enriches the sauce, tames the acidity of the tomatoes, and creates a velvety mouthfeel that is simply irresistible.
- 1 cup grated Parmesan Cheese, plus more for serving: Use freshly grated Parmesan for the best results. It will melt smoothly into the sauce without clumping and provides a nutty, salty, umami-packed punch that ties everything together.
- ½ cup Fresh Basil, chopped: Added at the very end, fresh basil lends a bright, sweet, and slightly peppery finish that cuts through the richness of the cream and cheese.
- Salt and Freshly Ground Black Pepper, to taste: Essential for enhancing all the other flavors. Seasoning is a personal journey, so be sure to taste and adjust at the end of cooking.
Instructions
This one-pot wonder is designed for ease and efficiency, building layers of flavor in a single piece of cookware. Follow these steps closely to ensure your Creamy Tomato Orzo is a resounding success.
Place a large Dutch oven or a heavy-bottomed pot over medium heat. Once the pot is warm, add the two tablespoons of extra virgin olive oil and let it heat for a moment until it shimmers. Add the finely chopped yellow onion and a generous pinch of salt. The salt will help draw moisture out of the onion, allowing it to soften without browning too quickly. Sauté the onion, stirring occasionally, for about 5-7 minutes. You’re looking for the onion to become soft, translucent, and sweet. This process, often called “sweating,” is crucial for developing the deep, savory-sweet base of the sauce. Once the onions are softened, add the minced garlic, dried oregano, and red pepper flakes (if using). Stir constantly and cook for another 60 seconds until the garlic is incredibly fragrant. Be very careful during this step not to let the garlic burn, as it will turn bitter and spoil the flavor of the entire dish.
Pour the dry, uncooked orzo directly into the pot with the aromatics. Stir well to coat every grain of pasta with the flavorful oil. Continue to stir and cook the orzo for about 2-3 minutes. This toasting step is a game-changer; it enhances the orzo’s natural nutty flavor and helps it maintain its texture during the cooking process, preventing it from becoming overly mushy. After toasting, pour in the entire can of crushed tomatoes. Use a wooden spoon or spatula to stir everything together, scraping up any browned bits (known as “fond”) that may have stuck to the bottom of the pot. This fond is concentrated flavor, and incorporating it into the sauce is essential.
Pour the four cups of vegetable broth into the pot. Stir everything thoroughly to combine. Increase the heat to medium-high and bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to a medium-low to maintain a steady, gentle simmer. Allow the orzo to cook in the simmering liquid, uncovered, for about 10-12 minutes. It’s important to stir frequently—every couple of minutes—to prevent the orzo from sticking to the bottom of the pot and to ensure it cooks evenly. The orzo will absorb the flavorful liquid, and the starches it releases will begin to naturally thicken the sauce. The orzo is done when it is al dente, meaning it’s tender but still has a slight bite to it.
Once the orzo is cooked to al dente perfection, turn the heat down to the lowest possible setting. Pour in the heavy cream and the grated Parmesan cheese. Stir gently but continuously until the cheese has completely melted and the cream is fully incorporated. The sauce will transform into a beautiful, pale orange-pink color and become incredibly velvety and rich. At this point, turn off the heat completely. Stir in the chopped fresh basil. Give the dish a final taste and season generously with salt and freshly ground black pepper as needed. The flavors will have concentrated during cooking, so it’s crucial to taste and adjust at the end. Let the dish rest for 5 minutes before serving; this allows the sauce to thicken slightly more and the flavors to meld together perfectly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: one normal portion
- Calories: 550