a) Fill and boil your kettle.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Once hot, add the sausage meat and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

a) Fill a large saucepan on high heat with the boiling water and add 1/2 tsp salt.

b) Add the rigatoni 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 oil and stir through to stop it sticking together.

a) Once the sausage meat has browned, drain and discard any excess fat.

b) Add the balsamic vinegar and allow it to evaporate for 30 secs.

c) Stir in the sun-dried tomato paste and cook for 1 min.

a) Add the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see pantry for both amounts) to the sausage meat.

b) Stir and bring to the boil, then lower the heat.

c) Simmer until thickened, 5-6 mins.

a) Once the sauce has thickened, stir in the peas and cook for 2-3 mins.

b) Season to taste with salt and pepper if needed.

a) Add the cooked rigatoni to the sausage sauce, along with the cheese.

b) Toss together until combined.

c) Serve your sausage rigatoni in bowls and dig in. 

Enjoy!