All in Pasta

8-Ingredient Creamy Orzo Risotto with Pancetta, Peas and Spinach

8-Ingredient Creamy Orzo Risotto with Pancetta, Peas and Spinach

Richelle Fortin
Comfort Food, Cooking for Two, Recipes for 2, Pasta Dishes, Pasta

When you're craving something comforting but don't want to spend all evening in the kitchen, this creamy orzo risotto with pancetta, peas and spinach hits all the right notes. It's the kind of dish that feels indulgent, yet comes together in under 30 minutes with just a handful of ingredients.

Instead of arborio rice, this quick risotto uses orzo pasta, which cooks faster and still delivers a luscious, silky texture. The pancetta brings a salty depth, while fresh peas and baby spinach add a welcome pop of spring colour and freshness. A touch of butter and shaved Parmesan finish it off with just the right amount of richness.

Bone Marrow Tomato Sauce Recipe: Rich & Flavorful Pasta Sauce

Bone Marrow Tomato Sauce Recipe: Rich & Flavorful Pasta Sauce

Richelle Fortin
Pasta, main meal

When the weather turns chilly, nothing warms the soul like a rich and hearty tomato sauce. This Bone Marrow Tomato Sauce is an unctuous, velvety recipe perfect for cozy winter days. Infused with the depth of roasted bone marrow and the brightness of quality tomatoes, it’s a versatile sauce you’ll turn to again and again. Whether served over veal parmesan, spooned onto cheese ravioli, or used as the base for a luxurious ragu or vodka sauce, this recipe will elevate any dish it accompanies.

While I recommend using high-quality tomatoes for the best flavor—like Hunt’s boxed tomato sauces or Italian market brands—you can still achieve incredible results with budget-friendly options. The addition of bone marrow takes this sauce to another level, adding richness, depth, and authentic Italian ragu vibes. Buon appetito!

Cherry Tomato Pasta with Garlic Scapes, Feta and Meatballs

Cherry Tomato Pasta with Garlic Scapes, Feta and Meatballs

Richelle Fortin
Comfort Food, entree, Pasta

1 crate cherry tomatoes of different varieties (About 16 cups)

½ c. olive oil

2 – 3 branches basil (1/2 c. roughly chopped)

¼ c. FaC’s Seasoning or (1 tbsp. salt, 1 tsp. black pepper, 1 tsp. onion salt. 1 tsp. garlic powder, 1 tbsp. dried oregano, 1 tsp. smoked paprika, 1 tsp, paprika all mixed together)

1 c. diced onion

1 ½ c. garlic scapes (more on garlic scapes here)

½ c. crisp white wine or Vermouth

2 500-grams pasta of your choice, I used Favuzzi

1 c. Feta, sliced