• 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, 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.

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

• Meanwhile, place a pan over medium-high heat with a drizzle of oil. 
• When hot, add the breadcrumbs and half the Italian herbs.
• Fry until crispy, 3-4 mins. Season to taste with salt and pepper.
• Remove from the pan and set aside.

• Finely chop the chives (use scissors if you prefer).
• Peel and grate the garlic (or use a garlic press).

• Return the pan to medium-high heat with a drizzle of oil.
• Once the oil is hot, add the chorizo and cherry tomatoes.
• Cook until chorizo is golden, 3-5 mins, stirring occasionally. IMPORTANT: Wash hands and equipment after handling raw meat. Cook lardons thoroughly.
• Pop in the garlic and remaining Italian herbs and fry for 1 min more.

• Stir in the creme fraiche and stock along with 25ml water (double for 4p).
• Bring to the boil, cover and simmer for 2-3 mins.
• Stir through the spinach, pasta, chives and half the cheese.
• Mix until everything is well coated with the sauce. 
• Add a splash of water to loosen the sauce if you feel it's too thick. Season to taste with salt and pepper.

• Mix the crispy breadcrumbs with the remaining cheese.
• Divide the creamy chorizo pasta between bowls.
• Top with the cheesy breadcrumbs.