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Add the sausage to a large skillet and break it up.
Cook until all the pink is almost out of it and then add the onion and garlic.
Season with salt and pepper.
Cook together for 5 minutes.
Add the orzo and cook for a minute.
Stir in broth, cream and chili paste.
Once it boils, reduce the heat to simmer and let simmer over low heat (uncovered) for 8-10 minutes or until it’s thickened up and the orzo is tender.
Make sure you are stirring frequently.
Remove from the heat and add in your spinach, parsley and Parmesan cheese.
Mix until the heat of the dish wilts the spinach.
Grate some extra Parmesan cheese on top.