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Sauté onion until soft, then add garlic, thyme, smoked paprika and Cajun seasoning.
Add chorizo and sauté 2–3 minutes, until lightly caramelized and the oils begin to release.
Stir in pastina, add water and simmer for a few minutes.
Add half-and-half and Better Than Bouillon and cook, stirring often, until the pasta is tender.
Stir in Parmesan until melted and creamy.
Before it thickens too much, reserve about ½ cup of the creamy cooking liquid for serving.
If the pastina gets thicker than you like as it cooks, add a little more cream and water until it reaches your preferred consistency.
For the ’nduja oil, gently heat ’nduja with olive oil until combined.
Spoon the pastina into bowls, drizzle the reserved creamy broth around the edges, then finish with ’nduja oil, fresh thyme, chives and extra Parmesan.