Speedy Pork and Bacon Penne

a) Meanwhile, add the penne to the pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

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

a) While the pasta cooks, add the Worcester sauce to the pork and allow to bubble away until evaporated, 30 secs.

b) Stir in the chopped tomatoes, red wine stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any).

c) Bring to the boil, stirring, then reduce the heat to medium and simmer until the sauce has thickened, 5-6 mins. Add a splash of water if it gets too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

a) Meanwhile, grate the Cheddar.

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

a) Toss the cooked penne through the sauce along with the grated Cheddar and combine well.

b) Taste and season with salt and pepper if needed.