• Boil a large pot of salted water for the rigatoni. 
• Halve and peel the onion. Thinly slice half an onion (per 2P).
• Peel and grate the garlic (or use a garlic press).
• Trim the courgette and quarter lengthways. Chop widthways into small pieces.
• Zest half a lemon (per 2P). Cut into quarters.

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

• Add the rigatoni to the boiling water and bring back to the boil.
• Simmer until softened, 10-12 mins.
• When ready, reserve 50ml of the pasta water (per 2P), then drain the pasta in a colander.
• Return the rigatoni to the pot, off the heat.
• Drizzle with oil and stir through to prevent sticking.

• While the pasta cooks, place a pan over medium heat with a glug of oil. 
• Fry chorizo for 3-5 mins. Add the courgette and season with salt and pepper. Cook until softened, 4-5 mins.
• Stir in the garlic and cook for 1 min more.
• Add the spinach a handful at a time and cook until wilted, 1-2 mins. Season to taste with salt and pepper.
• Pop the cooked veg in a bowl and cover to keep warm.

• Return the pan to medium heat with a drizzle of oil. 
• Once hot, add the onion and cook until softened, stirring occasionally, 4-5 mins.
• Add the stock and reserved pasta water. Simmer until thickened slightly, 2-3 mins.
• Stir in the creme fraiche and cook until piping hot, then season with a pinch of pepper.

• Add the pasta to the sauce along with the veg.
• Stir until everything is well coated and warmed through, 30 secs.
• Add a pinch of lemon zest and lemon juice to taste.
• Taste and add more salt, pepper and lemon juice if needed.

TIP: Add a splash of water if you feel the sauce needs loosening.

• Serve heaping helpings of creamy pasta in bowls.
• Garnish with a sprinkling of cheese and a scattering of chilli flakes (use less if you don't like spice).