a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the pasta.
b) Once boiling, add the rigatoni to the pan and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back into the pan. Drizzle with a little oil and stir through to stop it sticking together.

a) Meanwhile, drain and rinse the sweetcorn in a sieve.
b) Halve, peel and thinly slice the red onion.
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.
c) Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally. Once browned, lower the heat to medium.

a) Add the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally.
b) Stir in the garlic and cook for 30 secs.
c) Stir in 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 ingredients list for amount) into the pan.
b) Bring to the boil 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 frying pan and gently mix until well coated in the sauce.
b) Reheat quickly if necessary.
c) Serve in large bowls with the remaining hard Italian style cheese sprinkled on top. Enjoy!