• 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 (1 cup) pasta water, then drain and return rigatoni to the same pot, off heat. 

• Meanwhile, thinly slice chives. 
• Roughly chop spinach. 

• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then Beyond Meat® patties. Cook, breaking up patties into smaller pieces, until crispy, 5-6 min.** 
• Sprinkle smoked paprika and garlic powder over top. Season with salt and pepper.
• Cook, stirring often, until fragrant, 1- 2 min. Remove the pan from heat.

• Meanwhile, heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter and swirl the pan to melt.
• When butter is 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: Add liquids in small increments to prevent lumps.)
• Increase heat to medium-high and bring to a simmer. Once simmering, cook, whisking often, until sauce thickens slightly, 4-6 min. Add cheese and whisk until melted.

• Add cheese sauce, spinach and Beyond Meat® to the pot with rigatoni. Season with salt and pepper, then stir until spinach wilts, 1 min.
•  Divide pasta between plates.
• Sprinkle crispy shallots and chives over top. 

If you've opted to get Beyond Meat®, cook it the same way as the chorizo, breaking up patties into smaller pieces, until crispy, 5-6 min.** Disregard instructions to drain excess fat.