Finely slice the onion, garlic and chilli.
Remove the skin from the chorizo and slice thinly at an angle.
Add a splash of olive oil to a pan on a low-medium heat.
Add the onions to the pan and cook for 3 minutes.
Add the sliced chorizo to the pan and cook for a further 2 minutes.
Add the chilli and garlic to the pan and heat for 30 seconds, ensuring not to burn the garlic.
Pour in the Passata, stir to mix, lower the heat to a simmer and cover with a lid.
Simmer on low for 15-20 minutes until the sauce has thickened.
Cook Orzo in salted boiling water until al dente.
Once cooked, drain the orzo but retain some of the pasta water.
Once the sauce has thickened, add 1-2 ladles of the pasta water to the sauce and stir.
Add 3 tbsps of Mascarpone and stir through the sauce (Add more or less depending on how creamy you like).
Add your cooked orzo to the sauce and stir to coat.
Serve and top with some freshly grated Parmesan cheese and black pepper.