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Creamy Tomato Orzo

One-pan orzo simmered in tomatoes and broth until silky and spoonable.

Submitted by Marco Bellini
Prep
10 mins
Cook
20 mins
Total
30 mins
Servings
4

Steps

  1. 1

    Heat olive oil in a deep skillet over medium heat. Cook onion until soft, about 5 minutes.

  2. 2

    Add garlic, orzo, and tomato paste. Stir for 1 minute until fragrant and lightly toasted.

  3. 3

    Pour in crushed tomatoes and broth. Stir well and bring to a simmer.

  4. 4

    Cook uncovered, stirring often, for 10 to 12 minutes until the orzo is tender.

  5. 5

    Lower the heat and stir in heavy cream and parmesan.

  6. 6

    Season with salt and plenty of black pepper, then serve immediately.

Make it fancy

Kick it up a notch

Optional moves for when you want to impress.

  • Finish with torn burrata and a spoon of chili crisp.
  • Add a handful of baby spinach at the end so it wilts into the sauce.
  • Toast fennel seeds with the onion for a subtle sausage-shop aroma.
  • Top each bowl with buttery garlic breadcrumbs for crunch.
  • Top with toasted panko, lemon zest, and salt to taste for a crunchy finish.