a) Bring a large saucepan of water to the boil with 0.5 tsp of salt for the pasta. b) When boiling add the rigatoni (see ingredients for amount) and cook until tender, 12 mins. c) Once cooked, drain in a colander, pop back in the pan and drizzle with olive oil so it doesn't stick together.

a) Meanwhile, peel and grate the garlic (or use a garlic press). b) Thinly slice the mushrooms. c) Pick the rosemary leaves from their stalks (see ingredients for amount) and finely chop (discard the stalks).

a) Pop a large frying pan on medium high heat (no oil). b) When hot, add the lamb mince and cook until browned, 5-6 mins. Use a wooden spoon to break it up as it cooks. c) TIP: Drain away any excess fat.d) Once browned, add the mushrooms, stir together and cook until browned, 3-4 mins more.

a) Add the garlic and rosemary and stir though, cook for 1-2 mins more.b) Add the vinegar to the pan and allow it to evaporate, 1-2 mins.c) Stir in the creme fraiche, stock powder and water (see ingredients for amount) and bring to the boil. d) Lower the heat and simmer for 2-3 mins. TIP: Add a splash more water if the sauce is a bit thick.

a) While the sauce simmers for 2-3mins have a quick tidy.b) Once the sauce is ready, stir in half the grated hard Italian cheese.c) Taste and add salt and pepper if you feel it needs it.

a) Once everything is cooked, add the pasta to the sauce and stir to combine. a) Divide the pasta among plates and sprinkle on the remaining hard Italian cheese. Enjoy!