a) Fill a large saucepan with water and bring to the boil with 1/4 tsp of salt for the pasta. b) Once boiling, add the rigatoni to the pan and cook for 12 mins. c) Once cooked, drain in a colander and drizzle with a little oil.

a) Meanwhile, drain and rinse the sweetcorn in a sieve. b) Halve, peel and thinly slice the 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 diced chorizo and sweetcorn to the pan. c) Fry until both the chorizo and sweetcorn are starting to brown, 4-5 mins, stirring occasionally.

a) Once browned, lower the heat to medium. b) Add the onion to the pan. Cook until softened, 3-4 mins, stirring occasionally. c) Mix in the garlic and a pinch of chilli flakes (careful, they're hot!). Cook for 30 seconds. d) Stir in the spinach, 1 handful at a time, until wilted.

a) Once the spinach has wilted, add the creme fraiche, water for the sauce (see ingredients list for amount) and the chicken stock powder into the pan. b) Stir to dissolve the stock powder. c) Bring to the boil then remove from the heat. d) Mix in half the hard Italian cheese. Season to taste with salt and pepper.

a) Add the drained 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 coriander and hard Italian cheese sprinkled on top. Enjoy!