In a large pot, bring salted water to a boil. Add the rigatoni and cook until very al dente, about 2 minutes less than the package instructions suggest. Reserve 1 cup of starchy pasta water, then drain the rigatoni and set aside.

In the same pot, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.

Introduce the cooked chorizo-style sausage, breaking it apart. Stir in 1.5 teaspoons of smoked paprika and cook for about 2-3 minutes.

Add 3 tablespoons of tomato paste and 4 teaspoons of sherry vinegar to the chorizo mixture. Pour in 1/4 cup of heavy cream and 2 tablespoons of unsalted butter, mixing until the sauce is creamy.

Toss the drained rigatoni into the pot, ensuring each piece is coated in the sauce. Use reserved starchy pasta water to loosen the sauce if needed.

Remove from heat and mix in 1/4 cup of chopped fresh parsley and 1/4 cup of finely grated Parmesan cheese. Serve hot.