Bring the water to the boil with a little salt in a saucepan. Add the orzo and cook for about 8 minutes.
In a blender, blend the Parmesan, roasted bell pepper, sun-dried tomatoes, pine nuts , garlic, oil, red pepper, shallot and pasta water.
Add the sauce, tomatoes and basil to the orzo and fry for 2 minutes.
Cut the chorizo in small cubes and fry till crispy.
Serve the orzo with buratta and cherry tomatoes.