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

b) Add the rigatoni and ½ tsp salt to the water and bring back to the boil.

c) Cook until tender, 12 mins. 

d) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the beef mince, chorizo and sliced mushrooms. Fry until browned, 5-6 mins. 

c) Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) In the meantime, peel and grate the garlic (or use a garlic press).

b) Once the mince and mushrooms are cooked, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

c) Add the garlic and harissa paste (add less if you'd prefer things milder). Stir-fry for 1 min.

a) Stir the passata, chicken stock paste, Worcester sauce, sugar and water for the sauce (see pantry for both amounts) into the mince pan.

b) Bring to the boil, then lower the heat and simmer until the sauce has thickened, 5-6 mins.

c) In the last 2-3 mins, stir through the peas until piping hot.

a) Once the sauce has thickened, add the cooked pasta to the pan and stir to combine.

b) Remove the pan from the heat and stir through the cheese. Taste and season with salt and pepper if needed.

a) Spoon the harissa beef rigatoni into your serving bowls.