Transport yourself to Northern Italy with this Creamy Orzo Pasta with Tomatoes & Burrata recipe. Trust us, you’ll be craving this dish again and again!
Creamy Orzo Pasta with Tomatoes & Burrata
Cooking Time
30 mins
Servings
2
Method:
- In a frying pan, add the Napolina olive oil followed by the onion, garlic and pancetta and sweat over a medium heat until soft and fragrant and until the pancetta is cooked through.
- Then add in the Napolina chopped tomatoes, stock, oregano, chilli flakes and salt and pepper to your liking and mix together well, simmering over a medium heat for 15 mins to infuse all of the flavours.
- Add in the Napolina orzo to the sauce over a simmering heat, stirring consistently for around 10 minutes until the orzo is cooked to al dente and is thick and creamy.
- Then, fold in the double cream and parmesan and mix together well then serve up into two bowls topping with fresh basil leaves and enjoy.
Ingredients
- 160g Napolina Orzo
- 75g pancetta, diced
- 1 tin Napolina Chopped Tomatoes
- 1 tbsp Napolina olive oil
- 2 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 1 tsp dried oregano
- 250ml vegetable stock
- 75ml double cream
- Sea salt and pepper to taste
- 1 tsp mild chilli flakes
- Handful fresh basil leaves, plus more for serving
- 50g parmigiano reggiano, grated
- 150g burrata (or one ball)
*To serve 4, simply double the measures of each ingredient!
Video Instructions:
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