a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the sausage meat and fry until browned, breaking it up with a wooden spoon (keep it quite chunky!), 3-4 mins. c) Break it up with a wooden spoon as it cooks (keep it quite chunky!).

a) Fill a large saucepan with the boiling water, add the rigatoni, return to the boil and cook until 'al dente', about 11 mins. TIP: 'Al dente' simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. b) When cooked, drain the pasta in a colander and drizzle over a little oil to stop it sticking together.

a) Meanwhile, add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds.  b) Stir in the tomato purée and cook for 2 mins.

a) Add the finely chopped tomatoes, stock pot, water (see ingredients for amount) and a pinch of sugar (if you have some) to the frying pan. b) Bring to the boil, stirring to dissolve the stock pot, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins. IMPORTANT: The sausage meat is cooked when it is no longer pink in the middle.

a) Meanwhile, roughly chop the parsley (stalks and all). b) When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. c) Season to taste with salt and pepper if needed.

a) Toss the wheat rigatoni in the sauce, along with half the cheese and half the parsley, until well coated. b) Serve in bowls finished with a sprinkling of the remaining cheese and parsley. Enjoy!