a) Bring a large saucepan of water to the boil with 0.5 tsp salt.

b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, thinly slice the mushrooms.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the lamb mince and mushrooms and cook until the mince has browned, 5-6 mins.

d) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Add the garlic to the lamb and fry until fragrant, 1 min.

b) Stir in the creme fraiche, passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the harissa paste and the cheese until melted.

c) Add the cooked pasta to the sauce.

d) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

a) Share the creamy harissa and lamb pasta between youre serving bowls.

Enjoy!