A delightful creamy orzo recipe with a rich tomato base, perfect for a comforting meal.
Bring a large pot of salted water to a boil.
Adding salt to the water enhances the flavor of the pasta.
Cook the orzo in the boiling water until al dente, then drain, reserving 1 cup of the cooking water.
Reserve the cooking water to adjust the sauce consistency later.
Heat olive oil in a large frying pan over medium heat.
Use medium heat to avoid burning the oil.
Sauté the shallot and garlic in the oil until fragrant and tender.
Stir constantly to prevent the garlic from burning.
Add the diced tomatoes to the pan and cook until they soften.
Crush the tomatoes slightly with the spoon for a smoother sauce.
Stir in the cream and peas, cooking until heated through.
Ensure the cream is well mixed for a uniform sauce.
Combine the cooked orzo with the sauce, tossing to coat evenly.
Add reserved pasta water gradually to reach the desired sauce consistency.
Remove from heat and stir in Parmesan cheese.
Mix thoroughly to ensure the cheese melts into the sauce.
Season with salt and pepper to taste, then serve warm.
Garnish with fresh basil or parsley for added flavor and presentation.
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