• Boil a large pot of salted water for the pasta.
• When boiling, add the pasta and bring back to the boil. Cook until softened, 12 mins.
• Drain in a colander and return to the pot, off the heat. Drizzle with oil and toss to prevent sticking.
• Meanwhile, halve, peel and finely chop the onion. Peel and grate the garlic (or use a garlic press).
• Halve and deseed the pepper. Chop into 2cm chunks.

TIP: To save time you can boil the water in your kettle.

• Meanwhile, place a pan over medium-high heat with a drizzle of oil.
• Fry the onion until softened, 4-5 mins.
• Add the pork, garlic and paprika.
• Fry until browned, 5-6 mins. Break the pork up with a spoon as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add the pepper, passata, Worcester sauce and ½ tsp sugar (double for 4p). Cook for 6-8 mins.

• Add the cooked pasta to the pan along with half the cheese.
• Mix well to evenly coat.
• Taste and season with salt and pepper.
• Cook until the pasta is warmed through, 2-3 mins.
• Meanwhile, roughly chop the parsley (stalks and all).

• Divide the pasta between deep plates or bowls.
• Top with a dollop of creme fraiche.
• Garnish with the parsley and remaining cheese.