Creamy Rigatoni and Chorizo

Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, reserve some of the pasta cooking water (see ingredients for amount), then drain the pasta in a colander. Return to the pan and drizzle over some oil to stop it sticking together.

Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the rainbow chard. Season with salt and pepper and stir-fry until starting to soften, 3-4 mins. Add the courgette and garlic, mix well and cook for 2-3 mins more. Once cooked, pop the greens into a mixing bowl and cover with some foil to keep warm.

Put your frying pan back on medium heat with a splash of oil and add the shallot and chorizo. Cook until the shallot is softened and the chorizo starting to brown, stirring occasionally, 4-5 mins, then add the stock paste and the reserved pasta water. Stir to combine, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the chives and three quarters of the grated hard Italian style cheese.

Add the pasta to your sauce along with half the greens and stir everything together. TIP: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice. Taste and add more lemon juice, salt and pepper if needed.

Serve the creamy pasta in bowls with the remaining greens on top and a sprinkling of the remaining grated hard Italian style cheese. Enjoy!