Bring a large pot of salted water to a boil, then add rigatoni and cook until very al dente, about 2 minutes less than package directions, usually 8-10 minutes.

In a large pot or skillet over medium heat, drizzle in extra-virgin olive oil and add the cooked chorizo-style sausage, frying it for about 5-7 minutes until crispy and browned.

Once the chorizo is crispy, add chopped onion and minced garlic to the pot. Sauté for an additional 4-5 minutes until the onions turn translucent and fragrant.

Now, stir in the tomato paste, smoked paprika, and freshly ground black pepper. Cook this mixture for about 2 minutes, allowing the flavors to meld and intensify.

Pour in the sherry vinegar and heavy cream, then add the unsalted butter to the pot. Stir everything together thoroughly for about 3-4 minutes on low heat until the sauce is well-blended.

Gently fold in the cooked rigatoni along with a splash of the reserved pasta water, mixing everything until the pasta is evenly coated and creamy, about 2-3 minutes.

Finally, plate the creamy chorizo pasta and garnish with freshly chopped parsley and a generous sprinkling of finely grated Parmesan cheese.