Chorizo, Chilli, Tomato & Mascarpone Orzo

Chorizo, Chilli, Tomato & Mascarpone Orzo

Recipe by CookingIsLifestyleCourse: Main Food Recipes


Prep time


Cooking time






  • Orzo

  • 3 x Tbsp Mascarpone

  • 500g Passata

  • 1 x Red Onion

  • 1 x Red Chilli

  • 3/4 of a Chorizo

  • Salt & Pepper

  • 4 x Garlic Cloves

  • Olive Oil


  • 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.