Speedy Sausage Pasta

a) Fill a saucepan with boiling water, add the rigatoni and 0.5 tsp of salt. b) Pop on high heat and bring the water back to the boil. Add the rigatoni and simmer until tender, 12 mins. c) When cooked, drain the pasta in a colander, pop back in the pan and drizzle with oil and stir through to stop it sticking together.

a) Add the balsamic vinegar to the sausage meat and allow to evaporate for 30 seconds. b) Stir in the tomato puree and cook for 2 mins.

a) Add the finely chopped tomatoes, chicken stock paste, water (see ingredients for amount) and a pinch of sugar to the frying pan. b) Bring up to the boil, then reduce the heat to medium and simmer until thick and tomatoey, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) When the sauce is cooked, stir through the spinach a handful at a time until wilted, 2-3 mins. b) Stir through the sun-dried tomato paste, then season to taste with salt and pepper if needed.