1
Cook the rigatoni according to the package directions until al dente.
2
Before draining, reserve 1/2 cup of the pasta water.
3
Dice 1/4 of a red onion.
4
Heat a large skillet over medium heat.
5
Add the minced garlic and diced onion, cooking until softened and fragrant.
6
Stir in the chipotle sauce and cook for about 1 minute.
7
Add the chorizo and cook until fully browned, breaking it apart as it cooks.
8
Pour in the heavy cream and stir to combine.
9
Add the reserved pasta water and Parmesan cheese, stirring until the cheese has melted into a smooth, creamy sauce.
10
Season with garlic powder, onion powder, black pepper, and red pepper flakes to taste.
11
Stir in the fresh cilantro.
12
Add the cooked rigatoni and toss until evenly coated in the creamy sauce.
13
Serve hot and garnish with extra Parmesan cheese and a sprinkle of red pepper flakes.