Smokey Sausage Pasta Bake

Pop the pasta and a pinch of salt into the saucepan 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 pepper and discard the core and seeds. Slice into thin strips.  Peel and grate the garlic (or use a press). Drain and rinse the kidney beans in the colander.

Heat another splash of oil (if necessary) over medium-high heat in the now empty frying pan. Add the shallot and cook until softened and beginning to colour, 3-4 mins, stirring frequently. Stir in the red 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 any. 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, 4-5 mins, stirring occasionally. In the meantime, slice the hot dogs into rounds 1cm thick. Coarsely grate the cheddar cheese. Finely crumble the crispy bacon using your hands, or chop finely with a knife.

Once the sauce has thickened, stir the creme fresh and hot dog pieces into the frying pan. 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 crumbled bacon, drizzle over a little oil then pop onto the top shelf of the oven. Cook for 10 mins, until the cheese is melted and bubbling.