Smoky Banger Pasta Bake

Pop the rigatoni and 0.5 tsp of salt into the saucepan of boiling water. Cook for 12 mins, then drain using a colander. Return to the saucepan and add a drizzle of oil (to stop it from sticking together). Meanwhile, halve, peel and thinly slice the shallot. Halve the red pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a colander.

Heat another splash of oil (if necessary) over medium-high heat in the now empty frying pan. Add the shallot and red pepper and cook until softened and beginning to colour, 5-6 mins, stirring frequently. Lower the heat to medium and stir in the garlic, smoked paprika, kidney beans and a pinch of sugar - if you have any. Cook for 1 minute more, stirring regularly, then add the finely chopped tomatoes.

Stir, bring to the boil, then lower the heat to simmer until it has thickened slightly, 4-5 mins, stir occasionally. In the meantime, coarsely grate the cheddar cheese. When your sausages are cooked, carefully slice them into 2cm pieces.

Once the sauce has thickened, pop in the creme fraiche and sausage pieces into the frying pan. Stir in, bring to the boil and bubble for 30 seconds. Taste and season with salt and pepper. Stir the rigatoni into the mixture, then tip it all into an oven proof dish. Sprinkle over the cheese and bacon lardons and pop onto the top shelf of the oven. Cook for 10 mins, until the cheese is melted and bubbling.