• 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.

• Halve, peel and thinly slice the onion.
• Halve the pepper and discard the core and seeds. Slice into thin strips.
• Halve the cherry tomatoes.

• Place a pan over medium-high heat with a drizzle of oil. 
• When hot, add the breadcrumbs and half the harissa spice mix.
• Fry until crispy, 2-3 mins. Season to taste with salt and pepper.
• Remove from the pan and set aside.

• Wipe and return the pan to medium-high heat with another drizzle of oil. 
• Once hot, fry the onion and bell pepper until softened, stirring occasionally, 4-5 mins.
• Season with salt and pepper.
• Add the cherry tomatoes and cook until softened, another 4-5 mins. 

• Add the passata, creme fraiche, stock powder, ½ tsp sugar, 50ml water (double both for 4p) and remaining harissa spice mix.
• Cover and simmer for 4-5 mins.
• Stir through the harissa paste, honey and a knob of butter. Add a splash of water if the sauce is too thick.
• Mix in the cooked and drained pasta.
• Season to taste with salt, pepper and sugar.

• Divide the spicy pepper pasta between bowls.
• Drain and tear the mozzarella, then scatter it over the top.
• Top with the crunchy flavoured breadcrumbs.