• Boil a pot of salted water for the rigatoni.
• When boiling, add the pasta and cook until softened, 12 mins.
• Once cooked, drain in a colander and pop back in the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Once hot, fry the chorizo until it's starting to brown, 3-4 mins. 
• Pour in the chopped tomatoes, chicken stock powder, chilli flakes (use less if you don't like spice) and 1 tsp sugar (double for 4p).
• Bring to the boil then reduce the heat and simmer until thickened, 5-6 mins.
• Roughly chop the parsley, stalks and all.

• Once the sauce has reduced, stir in the spinach, a handful at a time, until wilted, 1-2 mins.
• Add the pasta and half the mozzarella and stir to combine and warm through, 1 min.
• Taste and season with salt and pepper if needed.

TIP: Loosen the sauce with a splash of water if you feel it's too thick.

• Divide the salad leaves between plates and spoon the pasta over.
• Top with remaining mozzarella and chopped parsley.