• Boil a large pot of salted water for the linguine.
• When boiling, add the linguine to the water and bring back to the boil.
• Cook until softened, 12 mins.
• Once cooked, drain in a colander and return to the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

• Meanwhile, drain the grilling cheese then cut into 2cm cubes. Place in a bowl of cold water. 
• Peel and grate the garlic (or use a garlic press). 
• Halve, peel and chop the onion into small pieces.
• Halve the pepper and discard the core and seeds. Slice into thin strips.

• Place a pan over medium-high heat with a drizzle of oil.
• Remove the cheese cubes from the water and pat dry with kitchen paper.
• Once the pan is hot, fry the grilling cheese until golden all over, turning often, 4-5 mins.
• Once cooked, remove from the pan and cover to keep warm.

• Return the (now empty) pan to medium-high heat with a drizzle of oil.
• Add the pepper and onion and season with salt and pepper. Cook until softened, stirring occasionally, 4-5 mins. 
• Add the garlic and Cajun spice and fry until fragrant, 1 min more.
• Pour in the passata, 100ml water and ¼ tsp sugar (double both for 4p). 
• Simmer together for 3-5 mins.

• Stir half the creme fraiche into the sauce.
• Add the cheese and pasta and cook, stirring, until everything is warmed through, 1-2 mins.
• Season to taste with salt, pepper and sugar.
• Roughly chop the parsley (stalks and all).

• Divide hearty helpings of Cajun linguine between bowls.
• Top with a dollop of creme fraiche and a sprinkling of chopped parsley.
• Finish off with as much of the chilli flakes as you like (use less if you don't like spice).