About this recipe
This spicy creamy orzo recipe is creamy, delicious and pretty easy to make. It is the perfect recipe for a busy weekday night or even a romantic date. Serve it with a good salad, roasted asparagus or as a side dish with your favorite protein. The orzo pasta is cooked in the style of risotto – toasted and then simmered slowly in liquid, allowing it to absorb all the bold and rich flavors. The result is perfectly tender pasta in a creamy, slightly spicy sauce that feels indulgent but is super simple to prepare.
Orzo is a great alternative to traditional risotto because it cooks faster while still achieving that creamy, velvety texture. The red chili pepper flakes gives just enough heat to balance the creaminess, making this dish irresistibly flavorful.
Ingredients and substitutions
- Chili flakes give the dish its spicy kick. If you like your food extra spicy, feel free to increase the amount. For a milder version, you can reduce the chili flakes or omit them altogether.
- Orzo is a small, rice-shaped pasta that cooks quickly and absorbs flavors beautifully, making it the perfect choice for this creamy dish. If you can’t find orzo, you could substitute it with other small pasta shapes like pastina or fregola.
- Tomato sauce adds tanginess and depth to the dish. You can use store-bought sauce, but for even more flavor, use a homemade version. Marinara or a roasted red pepper sauce would also work well if you prefer a different flavor profile.
- Water is used to cook the orzo in a risotto-like fashion. For even more flavor, you can use vegetable broth instead of water.
- The heavy cream makes this orzo extra rich and silky. I use cashew cream, a fantastic dairy-free substitute that provides the same creamy texture without the dairy.
- Salt enhances all the flavors in this dish. Adjust the salt to your taste, keeping in mind that if you’re using broth instead of water, you may need less salt.
How to Make Spicy Creamy Orzo
Melt the butter and olive oil in a large skillet over medium heat. This creates a base that ensures the orzo won’t stick while adding richness to the dish.
Add the sliced garlic to the pan and cook for 30 seconds to a minute, stirring constantly until it becomes fragrant and slightly golden. Toss in the red chili pepper flakes, stirring to combine.
Stir in the orzo, coating each piece. Toast the orzo for about 2–3 minutes, stirring occasionally, until it turns slightly golden. This step gives the orzo a nutty flavor and helps it absorb the liquid better.
Pour in the tomato sauce and water stir well to combine with the orzo. Let the liquid cook for a minute or two, allowing it to reduce slightly and concentrate the flavor.
Cook the orzo for about 10–12 minutes, stirring occasionally, until it absorbs most of the liquid and becomes tender.
Once the orzo is fully cooked and has absorbed the liquid, stir in the heavy cream (or cashew cream). Let it cook for an additional 2–3 minutes until the sauce becomes thick and creamy.
Season with kosher salt, adjusting to taste. Serve the orzo immediately, garnished with fresh herbs like parsley or basil if desired.
Spicy Creamy Orzo Recipe Cooked Like Risotto
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 2 garlic cloves thinly sliced
- ½ tsp red chili pepper flakes adjust to taste
- 1 cup orzo pasta
- 1 cup tomato sauce
- 2 ½ cups water
- ½ cup heavy cream or cashew cream for a dairy-free option
- 1 tbsp kosher salt
Instructions
- Start by heating a large skillet over medium heat. Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. The combination of oil and butter gives the orzo a rich depth of flavor, while preventing the butter from burning.
- Once the butter has melted, add 2 sliced garlic cloves to the skillet. Stir constantly to avoid burning the garlic. You want it to become fragrant and lightly golden. After about 30 seconds to a minute, add the ½ teaspoon of red chili pepper flakes. This will infuse the oil with a spicy kick, so adjust the amount based on your spice tolerance.
- Pour in 1 cup of orzo and stir well, ensuring each grain is coated in the oil, butter, garlic, and chili flakes. Toast the orzo for 2–3 minutes, stirring occasionally. Toasting the pasta before adding the liquid enhances its flavor, giving it a nutty base that’s perfect for absorbing the creamy sauce later.
- Stir in 1 cup of tomato sauce and water, mixing well to coat the orzo evenly. The tomato sauce adds a slight tang and richness, forming the base of the creamy sauce you'll build later. Let it simmer for 1–2 minutes to allow the flavors to meld.
- Stir frequently as the orzo absorbs the liquid, about 10–12 minutes. By cooking the orzo this way, it will develop a rich, creamy texture similar to risotto.
- Once the orzo has absorbed most of the water and is tender, stir in ½ cup of heavy cream (or cashew cream for a dairy-free option). The cream transforms the dish into a silky, velvety masterpiece. Continue cooking for an additional 2–3 minutes, stirring frequently to avoid sticking.
- Add 1 tablespoon of kosher salt or adjust to your taste. If you prefer more heat, you can sprinkle a few more chili flakes at this stage. Stir well to make sure all the ingredients are well incorporated.
- Remove the skillet from heat and let the orzo sit for a minute before serving. The final texture should be creamy and saucy, with the orzo perfectly tender.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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