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 (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 rigatoni to the 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. Season with half the garlic powder, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender-crisp, 12-14 min.

While broccoli roasts, 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. Sprinkle smoked paprika and remaining garlic powder over chorizo. Season with salt and pepper. Cook, stirring often, until fragrant, 1- 2 min. Remove the pan from heat.

Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted. Sprinkle flour over top. Cook, whisking constantly, until golden, 1-2 min. Once golden, slowly whisk in cream and reserved pasta water until smooth. (TIP: Adding liquids to the pot in small increments prevents lumps.) Increase heat to medium-high and bring to a simmer. Cook, whisking often, until sauce thickens slightly, 4-6 min. Add cheese and whisk until melted.

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