Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return to same pot, off heat.

While rigatoni cooks, thinly slice chives. Cut broccoli into bite-sized pieces.

Add broccoli and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Sprinkle with half the garlic salt and season with pepper. Toss to coat. Roast in the middle of the oven, until golden-brown and tender-crisp, 10-12 min.

While broccoli roasts, heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl to melt. Sprinkle flour over top. Cook, whisking, until golden, 1-2 min. Slowly add half the cream (use all for 4 ppl) and pasta water while constantly whisking until smooth. (TIP: Adding the liquids to the pot in small increments prevents lumps.) Increase heat to medium-high and bring to a simmer. Cook, whisking often, until slightly thickened, 4-6 min. Add cheddar cheese and remaining garlic salt. Stir until melted.

While cheese sauce cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chorizo. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.\*\* Carefully drain and discard excess fat.

Add cheese sauce and chorizo to the pot with pasta. Season with salt and pepper, then stir to combine. Divide pasta between plates, then sprinkle with crispy shallots and chives. Serve roasted broccoli alongside.