Smokey Pasta Alforno

Pop the rigatoni into the pan of boiling water. Cook for 11 mins then drain using a colander. Return to the pan with a drizzle of oil stirred through (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 the sieve.

Heat another splash of oil (if necessary) over medium-high heat in the now empty frying pan. Add the shallot and cook until so ened and beginning to colour, stirring frequently, 3-4 mins. Add the pepper and cook until beginning to soften, 5 mins. Stir in the garlic, smoked paprika, kidney beans and a pinch of sugar (if you have some). Cook for 1 minute more then tip in the finely chopped tomatoes.

Stir, bring to the boil, then lower the heat to simmer until thickened slightly, stirring occasionally, 4-5 mins. In the meantime, slice the hickory smoked sausage into rounds 1cm thick. Coarsely grate the cheddar cheese. Finely crumble the crispy bacon using your hands, or chop finely with a knife. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!

Once the sauce has thickened, stir the crème fraîche and sausage pieces into the frying pan. Bring to the boil and bubble, season with salt and pepper. Stir the rigatoni into the mixture, then tip it all into an ovenproof dish. Sprinkle over the cheese and crumbled bacon, drizzle over a little oil then pop onto the top shelf of your oven. Cook for 15 mins, until the cheese is melted and bubbling. IMPORTANT: The sausage is cooked when it is no longer pink in the middle.