Napolina Creamy Orzo Pasta with Tomatoes & Burrata Recipe

Transport yourself to Northern Italy with this creamy Orzo Pasta with Tomatoes & Burrata Pasta recipe. Trust us, you'll be craving this dish again and again!

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Serves: 2
Prep Time: 5 mins
Cook Time: 30 mins

Ingredients:
160g Napolina Orzo
1 tin Napolina Chopped Tomatoes
1 tbsp Napolina olive oil
75g pancetta, diced
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 tsp dried oregano
250ml vegetable stock
75ml double cream
Sea salt and pepper to taste
1 tsp mild chilli flakes
Handful fresh basil leaves, plus more for serving
50g parmigiano reggiano, grated
150g burrata (or one ball)

Preparations:
1. In a frying pan, add the Napolina olive oil followed by the onion, garlic and pancetta and sweat over a medium heat until soft and fragrant and until the pancetta is cooked through.
2. Then add in the Napolina chopped tomatoes, stock, oregano, chilli flakes and salt and pepper to your liking and mix together well, simmering over a medium heat for 15 mins to infuse all of the flavours.
3. Add in the Napolina orzo to the sauce over a simmering heat, stirring consistently for around 10 minutes until the orzo is cooked to al dente and is thick and creamy.
4. Then, fold in the double cream and parmesan and mix together well then serve up into two bowls topping with fresh basil leaves and enjoy!