Bold orzo in spicy tomato sauce with chili, herbs, and Parmesan. Quick Italian comfort, full of flavor.
# What You'll Need:
→ Pasta
01 - 11 oz orzo pasta
→ Sauce
02 - 2 tablespoons extra-virgin olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 red chili, finely sliced or 1 teaspoon red chili flakes
05 - 28 oz canned crushed tomatoes
06 - 1 tablespoon tomato paste
07 - 1 teaspoon sugar
08 - 1 teaspoon sea salt
09 - 1/2 teaspoon freshly ground black pepper
→ Finishing & Garnish
10 - 1 oz fresh basil leaves, torn
11 - 1.5 oz freshly grated Parmesan cheese, plus extra for serving
12 - 1 tablespoon chopped flat-leaf parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and chili, sauté for 1–2 minutes until aromatic but not browned.
03 - Stir in tomato paste and cook for 1 minute. Add canned crushed tomatoes, sugar, sea salt, and black pepper. Simmer for 10–12 minutes, stirring occasionally, until sauce slightly thickens.
04 - Add drained orzo to the skillet with the tomato sauce. Toss to coat, gradually adding reserved pasta water to achieve a silky texture.
05 - Remove from heat. Stir in torn basil and grated Parmesan. Taste and adjust seasoning as desired.
06 - Serve immediately, garnished with additional Parmesan and chopped parsley if desired.
