Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rigatoni, stirring occasionally, and cook until very al dente, about 2 minutes less than the package instructions.

In a large skillet or pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the cooked chorizo, allowing it to sizzle for about 2 minutes. Stir in the chopped onion and minced garlic, cooking until the onions become translucent.

Sprinkle in 1 teaspoon of smoked paprika and a tablespoon of tomato paste, stirring to thoroughly combine and bloom the spices for about 1 minute.

Pour in the sherry vinegar, heavy cream, and 1 tablespoon of unsalted butter, stirring continuously until all the components meld together.

Once the sauce has reached the desired consistency, add the drained rigatoni directly into the skillet. Toss gently until every piece is covered in the creamy chorizo sauce.

Remove the skillet from the heat and stir in chopped fresh parsley and a generous sprinkle of finely grated Parmesan for an added layer of flavor. Serve immediately.