a) Bring a large saucepan of water to the boil with 1/4 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) While the pasta cooks, drain the sweetcorn in a sieve.

b) Halve, peel and thinly slice the shallot.

c) 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 sweetcorn to the pan. Fry, stirring occasionally, until starting to brown, 4-5 mins.

c) Once browned, lower the heat to medium.

a) Add the shallot to the pan. Cook, stirring occasionally, until softened, 3-4 mins.

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

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

a) Once the spinach has wilted, 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!