Midweek Chipotle Beef and Chorizo Rigatoni

a) Pour the boiled water from your kettle into a large saucepan with 0.5 tsp salt on high heat.

b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

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

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince and chorizo and fry until browned, 5-6 mins.

c) Use a spoon to break up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Add the garlic and chipotle paste (add less if you'd prefer things milder) to the beef. Stir-fry for 1 min.

b) Stir through the passata, beef stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Simmer until the sauce has thickened, 5-6 mins. 

a) Meanwhile, grate the cheese.

b) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the cooked pasta and three quarters of the grated cheese.

d) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

a) When ready, share your chipotle beef and chorizo rigatoni between your bowls.

b) Sprinkle over the remaining cheese.

c) Top with the rocket and drizzle some olive oil over the leaves to finish.

Enjoy!