One Pan, 30 Minute, Orzo Alla Vodka Sauce
Creamy orzo alla vodka sauce made in one pan in just 30 minutes. All the rich, tangy flavor of classic vodka sauce with perfectly cooked orzo — pure comfort.
Servings: 4
Equipment
- 1 Dutch Oven or Stock Pot
Ingredients
- 1 tbsp Olive Oil
- 1 4 oz Package Pancetta
- 3 tbsp Butter
- 4 cloves Garlic, minced
- 1 whole Medium White/Yellow onion, diced
- 1/4 cup Vodka
- 1 6 oz can Tomato paste
- 1 tsp Red pepper flakes
- 1 tsp Salt
- 2 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Uncooked Orzo pasta
- 1/2 cup Parmesan, grated fresh
- 1 tbsp Fresh basil, chopped
- Salt and Pepper, to taste if needed
Instructions
- In a Dutch oven or stock pot, add oil over medium heat
- Add pancetta and cook until crispy (about 4-5 minutes).
- Add butter and melt.
- Add Onions and sauté for about 3 minutes until somewhat softened.
- Add garlic and cook for another minute.
- Add vodka and allow to bubble for 30 seconds untouched.
- Cook down for 2 minutes.
- Add tomato past and stir.
- Cook for 3 minutes (this helps remove any bitterness).
- Add red pepper flakes and salt.
- Turn heat on medium-high. Add chicken broth, heavy cream and uncooked Orzo.
- Bring to a boil and from point, cook it for 10 minutes uncovered.
- Stir often. If you don't, it will begin to stick to the bottom of the pot.
- At about the 5 minute boiling mark, turn heat down to medium-low or low.
- It should be bubbling but not rigorously boiling.
- Once Orzo is al dente, remove from heat and add grated parmesan cheese and basil.
- Cover for 3-5 minutes (no heat) until desired consistency is reached.
- Enjoy!
Nutrition
Calories: 1412kcal | Carbohydrates: 79g | Protein: 19g | Fat: 104g | Saturated Fat: 58g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 33g | Trans Fat: 0.1g | Cholesterol: 279mg | Sodium: 5840mg | Potassium: 2098mg | Fiber: 8g | Sugar: 49g | Vitamin A: 6694IU | Vitamin C: 39mg | Calcium: 339mg | Iron: 7mg