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Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta. Set the drained pasta aside.

While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the oil from the sun-dried tomatoes.

Add the diced red onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the chopped sun-dried tomatoes and crumbled, cooked chorizo. Cook for 3-5 minutes, breaking up any large pieces of chorizo, until the chorizo is slightly browned and the flavors have melded. Cover the skillet and let it cook for 2 minutes to allow the flavors to deepen.

Pour in the heavy cream and add one ladleful (about 1/2 cup) of the reserved starchy pasta water to the chorizo mixture. Stir well to combine.

Stir in the garlic powder, black pepper, chopped fresh parsley, and 1/2 cup of grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce has thickened slightly.

Add the cooked rigatoni pasta directly to the sauce in the skillet. Toss thoroughly to coat all the pasta evenly with the creamy chorizo sauce.

Serve immediately, garnished with additional red pepper flakes and freshly grated Parmesan cheese, as desired.


Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta. Set the drained pasta aside.

While the pasta is cooking, melt the butter in a large skillet or Dutch oven over medium heat. Add the oil from the sun-dried tomatoes.

Add the diced red onion to the skillet and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the chopped sun-dried tomatoes and crumbled, cooked chorizo. Cook for 3-5 minutes, breaking up any large pieces of chorizo, until the chorizo is slightly browned and the flavors have melded. Cover the skillet and let it cook for 2 minutes to allow the flavors to deepen.

Pour in the heavy cream and add one ladleful (about 1/2 cup) of the reserved starchy pasta water to the chorizo mixture. Stir well to combine.

Stir in the garlic powder, black pepper, chopped fresh parsley, and 1/2 cup of grated Parmesan cheese. Continue to stir until the cheese is melted and the sauce has thickened slightly.

Add the cooked rigatoni pasta directly to the sauce in the skillet. Toss thoroughly to coat all the pasta evenly with the creamy chorizo sauce.

Serve immediately, garnished with additional red pepper flakes and freshly grated Parmesan cheese, as desired.
