Cheese and Tomato Sausage Pasta

Bring a large saucepan of water to the boil with ½ tsp salt.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a large frying pan on medium-high heat with a drizzle of oil.

When hot, fry the sausage meat and onion, stirring occasionally, until the onion has softened and the sausage is browned, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausage meat is cooked when no longer pink in the middle.

Meanwhile, peel and grate the garlic (or use a garlic press).

Add the kale and garlic to the sausage and onion and fry until fragrant, 1 min.

Stir in the sun-dried tomato paste, passata, mixed herbs, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to a boil, then reduce the heat and simmer until thickened, 3-4 mins.

Stir the cheese into the sauce until melted.

Stir the cooked rigatoni into the pasta sauce. Add a splash of water if it's a little too thick.

Season with salt and pepper.