Creamy Chorizo Pasta: 20-Minute Comfort Food Delight

A Spicy Twist on Comfort Food

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Begin by mincing the garlic cloves, grating the Parmesan cheese, and removing the casings from the chorizo sausage. Cut the sausage into bite-sized pieces for even cooking.
In a large pot, boil the rigatoni in generously salted water until al dente, about 8-10 minutes. Drain, reserving one cup of the cooking water to use later.
Heat the unsalted butter in a large skillet over medium heat. Add the chorizo pieces and cook for about 5 minutes until they start to brown, then stir in the minced garlic.
Add the tomato paste to the skillet and cook for 3 minutes, stirring occasionally until it is well combined with the chorizo.
Stir in the dried oregano, salt, and black pepper. Then pour in the heavy cream and bring the sauce to a gentle boil, letting it simmer for a couple of minutes to thicken slightly.
Reduce the heat to low and stir in the grated Parmesan cheese until melted and creamy, creating a rich sauce.
Toss the cooked rigatoni into the sauce, adding in ½ cup of the reserved cooking water to loosen the sauce if needed. Taste and adjust salt if necessary. Finish by sprinkling with chopped parsley for a fresh touch.