Creamy Arrabbiata and Pesto Salmon Pasta

In the meantime, pour the boiled water from your kettle into a medium saucepan with 1/2 tsp salt and bring back to a boil.

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

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add two thirds of the garlic and stir-fry for 30 secs. 

Sprinkle in the chilli flakes (add less if you'd prefer things milder) and stir in the passata, vegetable stock paste, creme fraiche, sugar and water for the sauce (see pantry for both amounts).

Bring to the boil, reduce the heat slightly and simmer until thickened, 6-7 mins.

While the sauce simmerse, halve the ciabatta and lay onto a baking tray, cut-side up.

Spread over the remaining garlic and drizzle with the oil for the garlic bread (see pantry for amount). Sprinkle half the Parmigiano Reggiano over the ciabatta slices.

Bake the cheesy garlic bread on the middle shelf of your oven until golden, 5-6 mins.

Once the salmon is cooked, gently peel off and discard the skin. Using a fork, flake the fish into bite-sized pieces.

Stir the cooked rigatoni, flaked salmon and remaining Parmigiano Reggiano into the arrabbiata sauce.

Taste and season with salt and pepper, adding a splash of water if it's a little too thick.