Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat. Add the rigatoni and cook until very al dente, around 8-10 minutes. Reserve about one cup of starchy pasta water for later use, then drain the rigatoni while saving the water and set it aside.

In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat until shimmering. Add the cooked chorizo and sauté for about 5-7 minutes, stirring occasionally, until it is nicely browned and fragrant.

Reduce the heat to medium-low and stir in the chopped onions. Sauté for 3-4 minutes until the onions are softened and translucent, then add the minced garlic and tomato paste. Continue cooking for another 2-3 minutes.

Sprinkle in 1 teaspoon of smoked paprika and freshly ground black pepper to taste. Pour in 2 tablespoons of sherry vinegar and let it bubble for 1-2 minutes.

Lower the heat and pour in 1 cup of heavy cream along with 2 tablespoons of unsalted butter. Stir until the butter melts and the sauce is smooth. Gradually add the drained rigatoni, tossing everything together.

Remove from heat and give your creamy chorizo pasta a final toss to ensure everything is well-coated. Dish it up into bowls and sprinkle with parsley and Parmesan cheese.