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

b) Add the rigatoni and /12 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, drain the sweetcorn in a sieve.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips. 

c) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the chorizo, pepper and sweetcorn to the pan. Fry, stirring occasionally, until starting to brown, 5-7 mins.

c) Once browned, lower the heat to medium.

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

a) Once the garlic is fragrant, add the 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 grated 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 sweetcorn pasta in large bowls with the remaining cheese sprinkled on top to finish.

Enjoy!