Step 1

Preheat the oven to 400℉.

Step 2

n a baking or roasting dish add the cleaned, dried tomatoes. Drizzle 1 tbsp of olive oil and add the dried herbs, sliced Calabrian chilies, and 1-2 tsp of the Calabrian chili oil. Give a toss and roast for 20-22 minutes until the tomatoes begin to burst open. Remove from the oven and place on the side.

Step 3

In a pan over low-medium heat add the butter. Once melted add the garlic and cook until soft and fragrant approx. 2-3 minutes.

Step 4

Add in the tomatoes paste and crushed Calabrian chilis. Cook for 5 minutes until the tomato paste has deepened in color.

Step 5

Add the orzo and 3 1/2 cups of broth. Mix to thoroughly combine.

Step 6

Cook the orzo for 8-10 minutes, until the broth is mostly gone and the pasta is al dente. If the pasta is still a little hard once most of the broth his gone add in an additional 1/4 of a cup of broth.

Step 7

Mix in the heavy cream.

Step 8

Fold in the roasted tomatoes + the oils and juices from the baking dish. Serve immediately.