One Pot Orzo Arrabiata

1. Prep

Gather all ingredients and ensure the garlic is thinly sliced, the Parmesan is microplaned, and all other ingredients are measured and ready to add.

2. Sweat Aromatics

In a medium pot over medium heat, add the olive oil. Once hot, add the sliced garlic and crushed Calabrian chili. Cook, stirring often, until the garlic softens and becomes fragrant but not browned, about 1-2 minutes. This will infuse the oil with a garlicky, spicy kick without the bitterness of burned garlic.

3. Caramelize Paste

Stir in the crushed tomatoes and cook for about 2-3 minutes until the tomatoes darken slightly in color. This step concentrates the flavors and adds a rich depth to your sauce.

4. Deglaze

Pour in the dry white wine, scraping any browned bits off the bottom of the pan. Reduce the wine by 80%, which should take about 3-4 minutes on medium heat. This process will cook off the alcohol and leave a flavorful base for the orzo to absorb.

5. Cook Orzo

Add the orzo to the pan and stir to coat it with the tomato mixture. This allows the orzo to begin to absorb the flavors of the sauce. Pour in the chicken stock and bring the mixture to a simmer. Let it cook, stirring occasionally, for about 10-12 minutes, or until the orzo is tender and the liquid has reduced to a creamy consistency.

6. Finishing Ingredients

Remove the pan from the heat and stir in the microplaned Parmesan cheese until it's fully melted into the sauce, creating a creamy and luxurious texture. The residual heat will be enough to melt the cheese without causing it to clump. Taste the orzo arrabiata, adjusting the seasoning with salt if necessary, although the parmesan will contribute a salty flavor, so add sparingly. Plate the dish, garnish with an extra sprinkle of Parmesan and a few fresh basil leaves if desired, and serve immediately.