Start by mincing the garlic and grating the Parmesan cheese. Slice the chorizo into small pieces.

In a large pot, bring salted water to a rolling boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes.

While the pasta is cooking, heat a skillet over medium heat and add butter. Sauté the chorizo for about 5 minutes until browned.

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Stir in the tomato paste and cook for another 3 minutes to deepen the flavor.

Sprinkle in oregano, salt, and pepper. Pour in the cream and bring to a gentle boil.

Lower the heat and gradually stir in the Parmesan until melted and the sauce thickens.

Add the drained pasta to the skillet and toss until well-coated with the sauce.

Plate and garnish with freshly chopped parsley. Serve warm.