Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.

Stir in the diced tomatoes (with juices) and heavy cream. Season with salt and black pepper. Simmer for 5-7 minutes until the sauce thickens slightly.

Add the cooked orzo to the skillet and stir to combine, allowing the orzo to absorb some of the sauce for 2-3 minutes.

Remove from heat and stir in the chopped fresh basil. Serve warm, garnished with additional basil if desired.