a) Fill and boil the kettle.
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) When hot, add the sausage meat and fry until browned, 4-5 mins. Break it up with a spoon as it cooks (keep it quite chunky). IMPORTANT: Wash your hands and equipment after handling raw meat.

a) Fill a large saucepan with the boiling water and add 1/2 tsp salt.
b) Pop on high heat. When boiling again, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) When cooked, drain the pasta 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 to evaporate for 30 secs.
c) Stir in the sundried tomato paste and cook for 1 minute.

a) Add the passata, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts) to the frying pan.
b) Stir and bring to the boil. Once boiling, reduce the heat and simmer until thick, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) When the sauce has thickened, stir through the spinach a handful at a time until wilted and piping hot, 2-3 mins.
b) Season to taste with salt and pepper if needed.

a) Add the cooked rigatoni to the sausage sauce, along with half the cheese. b) Toss together until combined.
c) Serve the sausage rigatoni in bowls finished with a sprinkling of the remaining cheese. Enjoy!