a) Boil a full kettle.

b) Pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil. Add the rigatoni to the water and 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) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

a) Add the Cajun spice mix (add less if you'd prefer things milder) to the pan and cook until fragrant, 30 secs.

a) Next, stir in the passata, creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts), then bring to the boil.

b) Once boiling, reduce the heat and simmer until the sauce has thickened, 4-5 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

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

b) Stir through the hard Italian style cheese until melted. Toss the rigatoni and peas through the sauce to coat, 1 min.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

a) Share the creamy Cajun rigatoni between your bowls.

Enjoy!