Breakfast Pasta
Servings: 6 servings
Rise and shine with this Breakfast Pasta recipe that will have your taste buds doing a happy dance! Our Dei Fratelli Stewed Tomatoes add the perfect touch of flavor to this dish, paired with orzo pasta and crispy pancetta. Who saysyou can't have pasta for breakfast?
Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Stewed Tomatoes, drained
- 2 Tbsp. Extra Virgin Olive Oil
- 4 oz. Pancetta, cut into pieces
- 1/2 Sweet Onion, diced
- 2 Cups Orzo Pasta
- 1/2 tsp. Sea Salt
- 1/2 tsp. Black Pepper
- 1/4 tsp. Rosemary, dried
- 3 1/2 Cups Chicken Stock
- Eggs, optional
- Green Onion, sliced, optional
Instructions:
- In a large skillet, heat extra virgin olive oil over medium-high heat and being to sauté the diced onion and pancetta.
- Remove the pancetta and the onions from the skillet and set aside, leaving the remaining oil in the skillet.
- Add the dry orzo pasta to the skillet and coat the pasta with the remaining oil in the pan.
- Once the orzo pasta starts to turn golden in color, add in the chicken stock, salt, black pepper, and rosemary. Bring this mixture to a boil.
- One you reach a boil, reduce heat and continue simmering the orzo pasta for 8-10 minutes, or until the majority of the chicken stock has been absorbed by the pasta.
- Add in Dei Fratelli Stewed Tomatoes, and crush them with the back of a large spoon.
- Mix the tomatoes into the orzo pasta and continue cooking on the stovetop for 5 more minutes.
- Add the pancetta and onion back into the pasta bake and mix well.
- Remove the skillet from heat and top this breakfast pasta bake with your favorite eggs and some sliced green onion.
Chef's Tip:
Get your favorite sourdough bread and top it with this Breakfast Pasta for a carb-filling breakfast or a delicious brunch!
