'Nduja Orzo with Creamy Parmesan Sauce
By Marcus Hale
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Level
Easy
Cooking orzo with stock and cream in the same pan as the 'nduja adds starch to the sauce‚ which coats the orzo as it cooks․ Benefits of this dish include a spicy‚ smoky 'nduja flavor offset by Parmesan and lemon flavors․ Other benefits of this recipe include no need to drain cooked pasta and a liking for how the sauce coats the serving spoon․
I sautéed the shallots until soft and browned‚ adding rosemary and garlic․ I quickly sautéed tomato purée and 'nduja to season them․ A flat‚ large pan allows more room for tossing the orzo․ A wooden spoon will fit into the corners of the pan to stir up the sauce․
Heat the pan and add the sauce․ Adjust the heat to avoid burning․ I simmer the orzo and sauce until the orzo is al dente․ I pour additional stock or boiling water from a pitcher into the pan several times as needed‚ the liquid might disappear before the orzo is done․
Add grated Parmesan and parsley to the dish after it is cooked․ Provide Parmesan and parsley on the side for diners who prefer to eat the dish with added toppings‚ especially Parmesan․ The dish can be served plain or with sliced chicken added to the top․
Why you'll love this recipe
- The orzo absorbs the flavors of the sauce‚ sausage‚ and tomato while cooking․
- Double cream provides richness and offsets the heat from 'nduja․ Double cream also gives the sauce a glossy coat․
- Freshly grated Parmesan cheese can be melted smoothly․
- A low simmer cooks the pasta without bringing it to a full boil․
- Lemon juice provides a contrasting taste to the sauce after stock and cream go in․
- Parsley and more Parmesan cheese are available on the table․ They are optional․
Ingredients
- •2 tbsp butter
- •2 shallots (finely diced)
- •2 cloves garlic
- •2 tsp fresh rosemary (finely diced)
- •90 g 'nduja (3 oz)
- •45 g tomato puree (1.5 oz, tomato paste in the US)
- •1 litre chicken stock (4.25 cups, plus more if needed)
- •400 g uncooked orzo (2 cups)
- •120 ml double or heavy cream (1/2 cup, at room temperature)
- •2 tsp lemon juice
- •40 g Parmesan (1/2 cup, freshly grated, plus more to serve if desired)
- •2 tbsp fresh parsley (finely diced, save some for garnish)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Melt the butter in a large deep pan over medium heat.
- 2
Add the shallots and fry until soft and golden.
- 3
Add the rosemary and garlic, then fry for a minute longer.
- 4
Add the 'nduja and tomato puree, then fry for a minute.
- 5
Stir in the orzo.
- 6
Stir in the chicken stock and cream, then add the lemon juice and bring everything to a gentle simmer.
- 7
Reduce the heat slightly and cook until the sauce thickens and the orzo is al dente, stirring fairly regularly. If the sauce dries out before the orzo cooks, stir in more stock a splash at a time.
- 8
Stir in the Parmesan and parsley until blended, then season with salt and pepper to taste. Serve with parsley and Parmesan if desired.
FAQ
Nutrition (per serving)
Calories
653
Protein
16.32g
Fat
28.83g
Carbs
85.2g
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