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1. Bring a large pot of well-salted water to a boil and cook the rigatoni until just shy of al dente according to package directions, then reserve some cooking water, drain, and set the pasta aside.
12 oz rigatoni pasta,
1.5 tsp salt,
0.8 cup reserved pasta cooking water
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2. While the pasta cooks, finely chop the onion and mince the garlic.
1 piece yellow onion,
4 clove garlic
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3. Heat olive oil in a large deep skillet over medium heat, then add the onion with a pinch of salt and cook, stirring, until soft and translucent.
3 tbsp olive oil,
1 piece yellow onion,
1.5 tsp salt
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4. Stir in the garlic and cook until fragrant, then crumble in the soy chorizo and cook, breaking it up and browning it lightly.
10 oz Trader Joe's soy chorizo,
4 clove garlic
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5. Stir in the smoked paprika, red pepper flakes, dried oregano, dried thyme, black pepper, and tomato paste, and toast the spices and paste briefly while stirring.
2 tbsp tomato paste,
1 tsp dried oregano,
0.5 tsp dried thyme,
1.5 tsp smoked paprika,
0.5 tsp red pepper flakes,
0.5 tsp black pepper
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6. Pour in the tomato passata and vegetable broth (start with slightly less broth if you prefer a thicker sauce), add the bay leaf and sugar, season with a pinch of salt, then bring to a gentle simmer.
1 can tomato passata,
0.5 cup vegetable broth,
1 piece bay leaf,
1.5 tsp salt,
0.5 tsp granulated sugar
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7. Let the sauce simmer, stirring occasionally, until slightly thickened and the flavors are rich and smoky—the smoother passata base may need a bit longer to reduce—then remove and discard the bay leaf and adjust seasoning with more salt or pepper if needed.
1 piece bay leaf,
1.5 tsp salt,
0.5 tsp black pepper
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8. Add the drained rigatoni to the skillet with the sauce and toss over low heat, loosening with splashes of reserved pasta water until the pasta is well coated and glossy.
12 oz rigatoni pasta,
0.8 cup reserved pasta cooking water
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9. Turn off the heat, drizzle in a little olive oil, stir in most of the finely sliced fresh basil and most of the grated parmesan, and toss until everything is silky and combined.
3 tbsp olive oil,
0.5 cup fresh basil,
0.5 cup parmesan cheese
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10. Serve the smoky soy chorizo rigatoni in warm bowls, topped with the remaining basil and parmesan and an extra pinch of red pepper flakes if desired.
0.5 tsp red pepper flakes,
0.2 cup fresh basil,
0.2 cup parmesan cheese
By james