Bring a large pot of salted water to a boil.

Cut the chorizo into pieces and fry them until crispy in a drizzle of olive oil in a large pan over medium heat.

Finely chop the onion and garlic. Once the chorizo is crispy, remove it from the pan and set aside. Add the chopped onion and garlic to the rendered fat in the pan and cook until translucent.

Peel and cut the red bell pepper into cubes. Add the bell pepper to the pan with the onion and garlic and let everything simmer gently.

Add a pinch of smoked paprika powder to season the vegetables and stir well.

Add the thyme, harissa, and tomato paste to the vegetables and mix everything together well. Let it gently simmer.

Stir the mascarpone and the fried chorizo into the mixture and let it gently simmer again while heating through.

Add a pinch of curry powder and cayenne pepper, and season with pepper and salt.

Cook the penne pasta in the salted water until done according to the package instructions. Be sure to stir regularly.

Add the cooked penne to the sauce in the pan along with a spoonful of the cooking water. Stir everything well over the heat so the pasta absorbs the sauce.

Transfer the pasta to a large serving bowl and finish with some parsley if desired. Enjoy!