Spicy Calabrian Creamy Orzo

This ‘almost’ one pot spicy calabrian creamy orzo is delicious and easy to make. It’s spicy, sweet, tangy, creamy and a perfect weeknight meal.

Recipe By: Eden Nosal @theboldappetite

Ingredients

Spicy Roasted Tomatoes
12 oz cherry tomatoes
1 tbsp DeLallo Extra Virgin Olive Oil
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
4-5 whole DeLallo Calabrian Chili Peppers, 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 DeLallo Tomato Paste
1-2 tsp DeLallo Chopped Calabrian Peppers
1/2 lb DeLallo Orzo Pasta
3 1/2-4 cups chicken or vegetable broth
1/3 cup heavy cream

Spicy Roasted Tomatoes
Preheat the oven to 400℉.
In 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 chili peppers. 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 is gone add in an additional 1/4 of a cup of broth.
Mix in the heavy cream.
Fold in the roasted tomatoes and the oils and juices from the baking dish. Serve immediately.