Speedy Sausage Rigatoni

a) Fill a large saucepan with the boiling water and add 1/2 tsp salt. 

b) Pop on high heat. When boiling again, add the rigatoni and bring back to the boil. Cook until tender, 12 mins. 

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

a) Once the sausage meat has browned, drain and discard any excess fat.

b) Add the balsamic vinegar and allow it to evaporate for 30 secs.

c) Stir in the sun-dried tomato paste and cook for 1 min.

a) Add the finely chopped tomatoes, chicken stock paste, sugar and water for the sauce (see ingredients for both amounts) to the frying pan.

b) Stir and bring to the boil. Once boiling, reduce the heat and simmer until thickened, 5-6 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

a) When the sauce has thickened, stir through the spinach a handful at a time until wilted and piping hot, 2-3 mins.

b) Season to taste with salt and pepper if needed.