Veggie Rigatoni Bolognese With Chorizo

Meanwhile bring a medium saucepan of water up to the boil with 0.5 tsp salt for the pasta. Chop the olives into small pieces. Quarter the baby plum tomatoes. Roughly chop the parsley (stalks and all). Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve. When boiling, add the rigatoni and cook until tender, 12 mins. Once cooked, drain in a colander, pop back in the pan, drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium-high heat. Add the shallot and chorizo to the pan and fry until softened, 3-4 mins. Add in the garlic, Italian herbs, sun-dried tomato paste and a pinch of sugar, stir through and cook for 1 minute.

Pour the chopped tomatoes with basil, red wine stock paste, lentils and water (see ingredients for amount) into the shallot pan, bring to the boil, stir in the red wine stock paste. Simmer until starting to thicken, 5-6 mins.

Meanwhile, put the olives, half the plum tomatoes and half the parsley in a small bowl along with the olive oil (see ingredients for amount). Season with pepper and stir together.

Add the remaining plum tomatoes and roasted aubergine to the sauce. Stir together and simmer for a further 3-4 mins, then taste and add salt and pepper if you feel it needs it. Add the drained pasta and remaining parsley to the sauce and stir to combine. Divide among plates and top with a sprinkle of hard Italian style cheese and a spoonful of salsa. Enjoy!