a) Boil a full kettle.

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

c) Once hot, add the sausage meat and mushrooms.

d) Fry until the meat is browned and the mushrooms are tender, 5-6 mins. Use a spoon to break up the meat as it cooks. IMPORTANT: Wash your hands and equipment after handling raw meat. It's cooked when no longer pink in the middle.

a) Meanwhile, pour the boiled water from your kettle into a large saucepan on high heat. 

b) Add the rigatoni and ½ tsp salt 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, 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 through the spinach a handful at a time until wilted and piping hot, 2-3 mins.

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

b) Toss together until combined.

c) Share the sausage rigatoni between your bowls.