Step 1: Cook the Rigatoni : Bring a large pot of salted water to a boil. Add rigatoni and cook according to package instructions until al dente (slightly firm). Drain and toss with a drizzle of olive oil to prevent sticking. Set aside.

Step 2: Cook the Chorizo : Heat olive oil in a large skillet over medium heat. Add the chorizo slices and cook for 4–5 minutes, until crispy and the oil turns a beautiful reddish-orange color. Remove the chorizo with a slotted spoon and set aside, leaving the flavorful oil in the pan.

Step 3: Sauté the Vegetables : In the same pan, add the onion and cook for 2–3 minutes until soft. Add garlic and cook for another 30 seconds until fragrant. Add the bell peppers and cook for 4–5 minutes, until they start to soften.

Step 4: Build the Sauce : Stir in smoked paprika, oregano, and chili flakes (if using). Add tomato paste and cook for 1 minute to deepen the flavor. Pour in the crushed tomatoes, season with salt and pepper, and stir well. Reduce heat and simmer the sauce for 8–10 minutes, stirring occasionally. Add heavy cream and return the chorizo to the pan. Stir to combine.

Step 5: Combine with Pasta : Add the cooked rigatoni to the sauce and toss to coat evenly. If the sauce feels too thick, add a splash of pasta water to loosen it.

Step 6: Assemble the Bake : Preheat your oven to 375°F (190°C). Pour the pasta mixture into a baking dish (9x13-inch). Sprinkle with mozzarella and Parmesan cheese.

Step 7: Bake : Bake uncovered for 15–20 minutes, or until the cheese is melted, golden, and bubbling. Let it rest for 5 minutes before serving.

Step 8: Garnish and Serve : Sprinkle with fresh parsley or basil for a pop of color and freshness. Serve hot and enjoy the smoky, cheesy goodness!