Step 1

Start by heating a large skillet over medium heat. Add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter. The combination of oil and butter gives the orzo a rich depth of flavor, while preventing the butter from burning.

Step 2

Once the butter has melted, add 2 sliced garlic cloves to the skillet. Stir constantly to avoid burning the garlic. You want it to become fragrant and lightly golden. After about 30 seconds to a minute, add the ½ teaspoon of red chili pepper flakes. This will infuse the oil with a spicy kick, so adjust the amount based on your spice tolerance.

Step 3

Pour in 1 cup of orzo and stir well, ensuring each grain is coated in the oil, butter, garlic, and chili flakes. Toast the orzo for 2–3 minutes, stirring occasionally. Toasting the pasta before adding the liquid enhances its flavor, giving it a nutty base that's perfect for absorbing the creamy sauce later.

Step 4

Stir in 1 cup of tomato sauce and water, mixing well to coat the orzo evenly. The tomato sauce adds a slight tang and richness, forming the base of the creamy sauce you'll build later. Let it simmer for 1–2 minutes to allow the flavors to meld.

Step 5

Stir frequently as the orzo absorbs the liquid, about 10–12 minutes. By cooking the orzo this way, it will develop a rich, creamy texture similar to risotto.

Step 6

Once the orzo has absorbed most of the water and is tender, stir in ½ cup of heavy cream (or cashew cream for a dairy-free option). The cream transforms the dish into a silky, velvety masterpiece. Continue cooking for an additional 2–3 minutes, stirring frequently to avoid sticking.

Step 7

Add 1 tablespoon of kosher salt or adjust to your taste. If you prefer more heat, you can sprinkle a few more chili flakes at this stage. Stir well to make sure all the ingredients are well incorporated.

Step 8

Remove the skillet from heat and let the orzo sit for a minute before serving. The final texture should be creamy and saucy, with the orzo perfectly tender.