Creamy Tomato Orzo

Ingredients

• 1 1/2 cups orzo pasta
• 2 tablespoons extra-virgin olive oil
• 1/2 small onion, finely chopped, or 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 can (14 ounces) crushed tomatoes or tomato passata
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more for serving
• 1/2 to 1 cup reserved pasta water, as needed
• Fresh basil or parsley, for serving

Instructions

1. Cook the orzo. Bring a large pot of well-salted water to a boil. Cook the orzo until al dente, usually 7 to 9 minutes. Reserve 1 cup of pasta water, then drain.
2. Build the tomato base. Heat the olive oil in a large skillet over medium heat. Add the onion and cook 4 to 5 minutes until soft. If using garlic instead, cook it for about 30 seconds. Stir in the tomato paste and cook for 1 minute.
3. Simmer the sauce. Add the crushed tomatoes, salt, black pepper, and red pepper flakes. Simmer gently for 8 to 10 minutes, stirring occasionally.
4. Make it creamy. Reduce the heat to low and stir in the heavy cream. Add the drained orzo and toss until evenly coated.
5. Finish. Stir in the Parmesan. Add reserved pasta water a little at a time until the sauce is glossy and loose enough to coat the orzo.
6. Serve. Spoon into warm bowls and finish with basil or parsley, extra Parmesan, and a drizzle of olive oil.