25 minutes
Savor the robust flavors of Italy with this one-pot orzo amatriciana. A twist on the classic Roman pasta dish, it combines the smokiness of bacon, the heat of Calabrian chili, and the richness of San Marzano tomatoes, all melded together with creamy Parmesan and fresh basil for a comforting meal that's easy to prepare and delightful to eat.
Dried Orzo
cups
tablespoons
Diced Bacon, Diced
slices
Garlic, Sliced
cloves
Crushed Calabrian Chili
teaspoons
cups
Crushed San Marzano Tomatoes, Crushed
cups
cups
Parmesan Cheese, Microplaned
cups
Basil, Torn
leaves
Freshly Cracked Pepper
to taste
1. Prep
Begin by gathering all your ingredients. Microplane the Parmesan cheese and set aside. Slice the garlic thinly to maximize its aromatic properties when cooked. Tear the basil leaves gently to avoid bruising and release their essential oils.
2. Render
Place a medium saucepan over medium low heat and drizzle in some cooking oil. Add the diced bacon and cook until it is crispy and has rendered its fat, which will add a smoky depth of flavor to the dish.
3. Add Aromatics
To the saucepan with the bacon, add the sliced garlic and crushed Calabrian chili. Cook just until the garlic is fragrant but not browned, to avoid any bitterness. This will infuse the oil with a spicy kick.
4. Deglaze
Pour in the white wine and let it reduce by 80%, scraping up any browned bits from the bottom of the pan. This deglazing process will incorporate all the savory flavors into the sauce.
5. Cook Orzo
Stir in the dried orzo and let it toast slightly with the aromatics for about a minute. This toasting step will give the orzo a nuttier flavor. Add the chicken stock and crushed San Marzano tomatoes to the saucepan. Bring the mixture to a simmer and cook, stirring occasionally, until the orzo is tender and the liquid has reduced to a creamy consistency, about 10-12 minutes.
6. Finishing Ingredients
Remove the saucepan from the heat and stir in the microplaned Parmesan cheese until it melts into the sauce smoothly, making sure not to boil to avoid clumping. Fold in the torn basil leaves to infuse the dish with their fresh aroma. Taste and adjust the seasoning with salt and freshly cracked pepper as needed. Plate and garnish with additional basil and Parmesan if desired.
Use the tomato base from the Amatriciana, but instead of guanciale, add anchovies, olives, capers, and garlic. Omit the chili flakes if preferred, and finish with parsley to create this bold, briny sauce.
This is a simpler variant that focuses on the chili heat. Use the tomato and chili base from the Amatriciana, skip the guanciale, and add garlic for an extra punch. You can also throw in some additional herbs like oregano or basil for more flavor.
This typically features seafood, so you could swap the guanciale for shrimp or calamari. Use the spicy tomato base from the Amatriciana recipe, add garlic, and perhaps a splash of white wine to deglaze the pan before adding the tomatoes.
Similar to Arabiatta but often a bit spicier, use the tomato base, lots of chili flakes, and garlic. It is typically less saucy than Amatriciana, focusing on the heat and the tomato flavor.
If you're feeling adventurous, this Roman dish uses the intestines of a milk-fed veal . a substitution for guanciale that's not for the faint of heart. The intestines are cleaned and then simmered in the tomato sauce until tender.
Opt for high-quality pancetta or guanciale and San Marzano tomatoes, as well as freshly grated Pecorino Romano or Parmesan for superior flavor.
Start with a cold pan and let the fat render out slowly over medium heat for a nice crispy texture and flavorful fat base.
Adjust red pepper flakes to taste and season with salt and pepper, considering the saltiness of pancetta/guanciale and cheese.
Toasting the orzo in the rendered fat until golden brown develops a nutty flavor and prevents mushiness.
Sauté onions until translucent, add garlic towards the end to prevent burning, and create a well-rounded flavor profile.
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