Add bacon to a cold pan then over medium high heat cook until crispy. Remove the bacon and set aside on a paper towel.
Chop the red onion and mince the garlic then add the onion to the bacon grease in the pan and cook until softened. Add the garlic and cook for about 1 minute.
Add the tomato paste and stir then add the orzo and continue to stir until coated in the tomato paste.
Stir in the chicken stock until mixed with the tomato paste.
Roughly chop the sun dried tomatoes, add to the pan with the red chili flakes, and stir.
Reduce heat to a simmer and cook until thickened and orzo is al dente. Stir frequently.
Add the mascarpone and stir until combined.
Add the spinach and basil and stir. Continue to cook until they have wilted.
Chop the bacon and stir into the pasta.
Grate the parmesan and add about ¼ cup to the pasta.
Salt and pepper to taste.