• Boil a large pot of salted water for the rigatoni. 
• When boiling, add the rigatoni to the water and bring back to the boil.
• Cook until softened, 10-12 mins.
• Once cooked, reserve a cup of cooking water then drain in a colander and pop back in 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.

• Place a large pan over medium-high heat (no oil). 
• Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
• Remove from the pan and set aside.

• Peel and grate the garlic (or use a garlic press). 
• Halve, deseed and slice the bell pepper into thin strips.
• Halve the cherry tomatoes.
• Roughly chop the olives.

• Return the empty pan to medium-high heat with a drizzle of oil.
•  Add the garlic and bell pepper and fry for 2-3 mins.
• Add paprika and sun dried tomato paste and fry for 2 mins more.

• Mix the creme fraiche, stock and a splash of cooking water into the pasta. 
• Season with salt and pepper.

• Divide the pasta between bowls or deep plates.
• Garnish with peppers, chorizo, cherry tomatoes and olives.