a) Boil a full kettle, then pour the boiled water into a large saucepan on high heat. 

b) Add the rigatoni and 1/2 tsp salt 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) While the pasta cooks, peel and grate the garlic (or use a garlic press).

a) Put a large frying pan on high heat (no oil).

b) Once hot, add the chorizo and peas to the pan. Fry, stirring occasionally, until starting to brown, 4-5 mins.

c) Once browned, lower the heat to medium.

a) Stir in the garlic and cook for 30 secs.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

a) Once the spinach has wilted, add the peas, creme fraiche and water for the sauce (see pantry for amount) to the pan.

b) Bring to the boil, stirring, then remove from the heat.

c) Mix in half the hard Italian style cheese. Season to taste with salt and pepper.

a) Add the cooked pasta to the sauce and gently mix until well coated, reheating quickly if necessary.

b) Serve your chorizo and pea pasta in large bowls with the remaining cheese sprinkled on top to finish.

Enjoy!