Creamy Tomato Orzo

One step at a time.

1. 1

   Soften the onion

   Heat the oil in a wide pot over medium heat. Add the onion and cook for about 5 minutes, stirring, until softened. Add the garlic and tomato paste and stir for another minute.

   WHAT TO LOOK FOR

   The onion should soften without dark edges. Lower the heat if the garlic begins to brown.

2. 2

   Add the pasta and liquid

   Stir in the dry orzo, crushed tomatoes, broth and pepper. Scrape the bottom of the pot, bring to a simmer, then lower the heat so the mixture bubbles gently.

   WHAT TO LOOK FOR

   The orzo should be surrounded by liquid at this point. A strong boil makes the base catch more easily.

3. 3

   Simmer and stir

   Cook uncovered for about 10 to 14 minutes, stirring often and scraping along the bottom. Begin tasting near the package cooking time. If the mixture thickens while the pasta is still firm, add hot water a few tablespoons at a time and continue cooking.

   WHAT TO LOOK FOR

   Tender pasta is the target. Look for a loose, saucy consistency, not a dry clump or a pot of soup.

4. 4

   Finish off the heat

   When the orzo is tender, remove the pot from the heat. Stir in the cream and Parmesan, then fold in the basil. Taste before adding salt, since broth and cheese vary in saltiness.

   WHAT TO LOOK FOR

   The sauce should coat the grains. Stir in a little hot water if it tightens as you add the cheese.

5. 5

   Serve while creamy

   Let the orzo sit for a minute or two, then spoon into bowls. If it has thickened during the rest, loosen it with another splash of hot water before serving.

   WHAT TO LOOK FOR

   Orzo continues absorbing liquid as it stands. A little flexibility with the water matters more than a rigid final volume.