Spicy Red Pepper Orzo
This is a one-skillet meal featuring a rich and creamy sauce made with roasted red peppers, canned tomatoes, and spicy Calabrian chilis.
Servings: 4 servings
Calories: 402kcal
Ingredients
- 16 ounce jar roasted red peppers drained
- 15 ounce can petite diced tomatoes
- 15 ounce can great northern beans drained and rinsed
- 2 tablespoons coconut cream or heavy cream; see note #1
- ½ teaspoon kosher salt divided
- 4-8 ounce jar Calabrian chilis see note #2
- olive oil as needed
- ½ medium sweet yellow onion diced
- 3 cloves garlic minced; adjust to taste
- 2 tablespoons tomato paste
- 12 ounces (1 ½ cups) orzo
- 2 cups water
- ¼ cup freshly sliced basil leaves
Instructions
- To a blender or food processor add the drained roasted red peppers, diced tomatoes with juices, drained beans, coconut cream, and ¼ teaspoon salt. Add 1 teaspoon of the oil from the jar of Calabrian chilis.
- Blend until smooth. Taste for spice (chili oil) and salt. Set aside.
- Heat a large skillet or medium sauce pot over medium heat. Drizzle with olive oil or Calabrian chili oil, depending on spice preference. Once hot, add the diced onion and remaining ¼ teaspoon salt. Saute until starting to turn golden, just 4-6 minutes.
- Meanwhile, mince a few chilis and measure out 1-2 tablespoons of minced chili. Note that they are decently spicy, so I recommend tasting the chili oil to determine how much chili to add.
- Add the chilis, garlic, and tomato paste to the onion. Continue cooking for 2-3 minutes, until the garlic is golden.
- Stir in the orzo. Toast for just 1 minute, stirring frequently. Stir in the red pepper sauce and 2 cups of water.
- Bring to a gentle simmer over medium-high heat. Reduce to a low simmer then cover with a lid. Cook for 10 minutes, stirring every 3 minutes or so to promote even cooking.
- Remove the lid when the orzo is mostly done. Let simmer for another 2-3 minutes to thicken up the sauce. Taste for spice and salt.
- Garnish with a drizzle of coconut cream, chili oil, and freshly chopped basil just before serving.
Video
Notes
- Coconut cream adds the slightest coconut flavor, so I recommend omitting this if you don't like coconut. An equal amount of heavy cream can be used in place of coconut cream. If using heavy cream, I recommend adding it after the orzo is fully cooked.
- Chilis: This recipe only uses a small amount of a jar of Calabrian chilis. Try adding leftover chili oil and chilis to other types of pasta sauce or stir fries, or use as the base for dipping sauces. A little bit goes a long way!
- If using a bullet blender instead of a standard blender or food processor, the ingredients will need to be blended in two batches.
- Keeps well for 3-4 days. Reheat on the stove top over medium heat, stirring occasionaly, until warmed through.
Nutrition
Serving: 1serving | Calories: 402kcal | Carbohydrates: 74g | Protein: 17g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 709mg | Potassium: 1038mg | Fiber: 11g | Sugar: 9g | Vitamin A: 942IU | Vitamin C: 68mg | Calcium: 160mg | Iron: 5mg
