• Cooking Time: 20 minutes
  • Servings: 8
  • Preparation Time: 10 minutes


I got this from Giada (my daughter says I talk about her like she is my best I changed it up, I added wine, chicken stock, pancetta and changed to fire roasted tomatoes. And when I have enough chicken stock I cook the Orzo pasta in it. It makes quite a difference. This is VERY good, when my husband has to take something to work for a pot luck this is a request form all of his co-workers.


  • 1 lb. Orzo pasta cooked
  • 2 tablespoons olive oil
  • 1/4 pound pancetta diced
  • 1 large shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz.) can fire roasted tomatoes
  • 1/4 cup white wine
  • 1 1/4 cups heavy cream
  • 1 cup frozen peas
  • 1/2 cup chicken stock
  • 3/4 cup freshly grated Parmesan cheese
  • Salt and pepper to taste


  • Heat oil in skillet over medium heat, add pancetta cook until light brown.
  • Add shallot and garlic cook until tender.
  • Deglaze pan with wine, simmer for 1 minute.
  • Add tomatoes simmer for about 5 to 10 minutes until juice is reduced way down.
  • Stir in cream, peas, Orzo and stock heat through.
  • Add Parmesan cheese.
  • This should be creamy, sometimes I have to add more cream or stock.

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