• Boil a large pot of salted water for the rigatoni.
• When boiling, add the rigatoni and bring back to the boil.
• Cook until softened, 10-12 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, trim the courgette, halve lengthways and slice into 1cm thick semicircles.
• Roughly chop the parsley (stalks and all).
• Zest half a lemon (per 2P). Cut into thick wedges. 
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over high heat (without oil).
• Once hot, cook the courgette until starting to brown, shifting as it colours, 6-8 mins.
• Add the chorizo for the final 4 mins of cooking time.
• Add the garlic and cook, stirring, until fragrant, another 1 min.

• Once the courgette has browned, reduce the heat.
• Add creme fraiche, black pepper, 50ml water (per 2P) and stock to the pan. 
• Season with salt and pepper and stir to combine. 
• Bring to a simmer and cook until the sauce has thickened slightly, 3-4 mins.

• Simmer the sauce for for 4-5 mins.
• Add another splash of water if the sauce needs loosening.
• Meanwhile, mix together the lemon zest and parsley in a small bowl.

• Toss the drained rigatoni through the sauce. 
• Season to taste with a squeeze of lemon juice, salt and pepper.
• Divide the chorizo pasta between bowls.
• Garnish with the lemon and parsley topping.
• Serve any remaining lemon wedges on the side for squeezing over.