Orzo tossed in bold arrabbiata sauce with garlic, tomatoes, and chili—perfect for a spicy vegetarian meal.
# What You’ll Need:
→ Pasta
01 - 10.6 ounces orzo pasta
→ Arrabbiata Sauce
02 - 2 tablespoons extra virgin olive oil
03 - 4 cloves garlic, finely chopped
04 - 1 medium red chili, thinly sliced (or 1 teaspoon red pepper flakes)
05 - 28 ounces canned diced tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon granulated sugar
08 - 1 teaspoon kosher salt
09 - Freshly ground black pepper, to taste
10 - 1/2 teaspoon dried oregano (optional)
→ To Finish
11 - 1 cup fresh basil, roughly chopped
12 - 1.8 ounces Parmigiano Reggiano or vegetarian hard cheese, grated
13 - Extra red chili flakes, for serving (optional)
# How to Make It:
01 - Bring a large pot of salted water to a boil, add orzo, and cook according to package directions until al dente. Drain well and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add finely chopped garlic and sliced chili; sauté until aromatic, about 1 minute, ensuring garlic does not brown.
03 - Stir in tomato paste and cook for 1 minute. Add diced tomatoes, granulated sugar, kosher salt, black pepper, and oregano if using. Simmer for 10 to 12 minutes, stirring occasionally, until sauce is thickened.
04 - Add drained orzo to the simmered sauce. Toss thoroughly to coat, and heat for an additional 1 to 2 minutes until pasta is warmed through.
05 - Remove skillet from heat. Stir in freshly chopped basil and half of the grated cheese until well incorporated.
06 - Plate the orzo immediately, topping with remaining cheese and extra chili flakes as desired.
