In a large pot, bring salted water to a boil over high heat. Add 1 pound of rigatoni and cook until very al dente, about 2 minutes less than package instructions. Stir occasionally to prevent sticking. Once ready, drain the pasta, reserving about ½ cup of starchy pasta water, and set aside.

In a large skillet, heat ¼ cup of extra-virgin olive oil over medium heat. Add the finely chopped onion, sautéing for about 5 minutes until it becomes translucent and fragrant. Stir in the minced garlic and continue cooking for another minute until golden and aromatic.

Stir in 1 ½ teaspoons of smoked paprika and ¼ teaspoon of freshly ground black pepper into the skillet, cooking for another 30 seconds to awaken the spices. Quickly add 3 tablespoons of tomato paste, mixing it through, and let it cook briefly until it darkens in color, about 1 minute.

Pour in 4 teaspoons of sherry vinegar and add the cooked chorizo, ensuring it's evenly dispersed. Stir to combine, allowing the mixture to simmer for about 2-3 minutes.

Lower the heat to medium-low, then mix in ¼ cup of heavy cream and 2 tablespoons of room temperature unsalted butter. Stir until the butter melts and the sauce reaches a glossy, creamy consistency.

Finally, add the drained rigatoni directly into the skillet, tossing to coat the pasta evenly with the creamy sauce. Stir in ¼ cup of chopped fresh parsley and ¼ cup of finely grated Parmesan, mixing thoroughly.