Directions

• Heat 2 tablespoons of olive oil in a high-walled pan over medium heat.
• Add the chorizo sausage (removed from the casing) and cook until fully browned, breaking it apart as it cooks.
• Remove the sausage from the pan and set it aside, leaving the oil and fat in the pan.
• Add the diced onion and sliced bell peppers to the pan with the reserved oil and sauté until the onions are translucent and the vegetables pick up a nice orange color from the chorizo.
• Stir in dried oregano and dried parsley.
• Add 1-3 tablespoons of tomato paste to the vegetables, reducing the heat slightly to avoid burning the paste. Stir until well combined.
• Add the uncooked orzo and the reserved chorizo to the pan, stirring everything together.
• Pour in 5 cups of chicken broth, ensuring the orzo is fully covered.
• Cover the pan and let the orzo simmer for about 8-10 minutes until the pasta is cooked and has absorbed most of the broth. Add more or less broth depending on your preferred pasta texture.
• 10.tStir in the fresh parsley and heavy cream near the end of cooking. Taste for salt and adjust as needed.
• 11.tRemove from heat Once the pasta is creamy and cooked to your liking.
• 12.tGarnish with extra fresh parsley and any additional toppings like grated cheese, chili flakes, or more fresh herbs.