Step 1

Heat the oil in a 9- or 10-inch regular or cast iron skillet over medium until shimmering. Add the chorizo and cook, stirring occasionally, until the fat begins to render and starts to brown, about 2 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and orzo and cook until fragrant, about 30 seconds to 1 minute more. Stir in the tomatoes.

Step 2

Add the broth and bring the mixture to a boil. Cover, reduce to a simmer, and cook until the pasta is al dente and the liquid is absorbed, about 10 minutes or according to package instructions. (If the pasta is cooked before the liquid is completely absorbed, uncover the skillet and let it simmer for an extra minute or two, stirring occasionally, to evaporate it.) Stir in the cheese and parsley. Taste and season with salt and pepper as needed. Garnish each serving with more cheese, if desired.