Preheat the oven to 350 degrees F (180 degrees C).
Chop the Shallot (1) into 1/4 inch pieces and put into a medium bowl.
Mince the Garlic (3 clove) add 1/3 to the bowl. Set aside remaining garlic.
Discard the stem, pith and seeds of the Red Bell Pepper (1). Cut into 1/4 inch dice; add to bowl.
Remove the Fresh Parsley (0.25 ounce) leaves from the stems; discard stems. Chop ½ the leaves. Save remaining leaves whole for garnish.
Cut the Spanish Chorizo (2) and ONLY ½ of the Smoked Ham (3 ounce) into 1/4 inch pieces; set aside.
Heat a medium saucepot over medium-high. When hot, add the chorizo and ham and cook for 3 minutes; hold for next step.
In a large saucepot over high, add Water (8 cup) and Salt (2 teaspoon) bring to a boil. Add the Rigatoni (8 ounce), stir. Cook for 10 to 12 minutes, reserve ¼ cup of pasta water, then drain pasta in a colander.
Return the pasta to the pot, drizzle with a little Olive Oil (to taste), toss. Cover. hold.
While the pasta is cooking, add the shallot, garlic and red bell pepper mixture to the chorizo and ham; reduce the heat to medium. Sauté for 5 to 7 minutes.
Add Tomato Sauce (8 ounce), White Cooking Wine (2 tablespoon), Dried Basil (1/2 teaspoon), Dried Oregano (1/4 teaspoon), Paprika (1/4 teaspoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cook for 5 minutes.
Reduce heat to low, add Whipping Cream (1/3 cup) and the reserved pasta water; stir until combined. Simmer for 3 to 5 minutes.
Pour the tomato cream sauce over the rigatoni. Stir in the Parmesan Cheese (1/4 cup). Transfer the pasta to a baking dish, sprinkle the Shredded Mozzarella Cheese (4 ounce), evenly over the top and bake for 20 minutes until the cheese starts to turn a golden brown.
Cut the Baguette (2) into 1 inch thick slices at a 45 degree angle.
Combine Butter (4 tablespoon) remaining garlic, parsley, Olive Oil (2 tablespoon), Salt (1/4 teaspoon), and Ground Black Pepper (1/4 teaspoon) in a small bowl.
Spread garlic mixture on one side of each baguette slice; place on baking sheet. Bake in the oven for 8 to 10 minutes until the bread has browned slightly.
Serve the baked rigatoni family-style, in the baking dish. Offer the garlic bread wrapped in a colorful cloth napkin in a basket or on a plate. Serve and enjoy!