Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
kosher salt- 16 oz rigatoni
¼ cup extra-virgin olive oil- 12 oz cooked chorizo-style sausage, cut into 1/2-inch half-moons
- ½ medium red or yellow onion, finely chopped
3 tbsp tomato paste- 6 cloves garlic, minced
1 ½ tsp smoked paprika
¼ tsp ground black pepper- 4 tsp sherry vinegar or red wine vinegar, plus more to taste
½ cup heavy cream- 4 tbsp unsalted butter, softened
- ¼ cup chopped fresh parsley
- 1 oz finely grated Parmesan about 1/2 cup
Instructions
- Boil the rigatoni in salted water until 2 to 3 minutes short of al dente. Reserve 1 cup pasta water and drain.
- Heat the oil over medium in a deep skillet. Brown chorizo for 4 to 5 minutes, then lift it out with a slotted spoon.
- Cook the onion in the skillet for about 5 minutes. Add tomato paste and cook over medium-high about 2 minutes, until dark red. Stir in garlic, paprika and pepper for 1 minute. Stir in vinegar, cream and butter and reduce heat.
- Add the pasta, raise heat to high and toss while adding reserved water 1/2 cup at a time, until the sauce is glossy and the pasta is tender. Return chorizo and any juices. Adjust vinegar and salt.
Notes
Undercook the rigatoni slightly so it can finish in the sauce.
Adapted from Alexa Prendergast, Delish.
