From here, you are just 30 short minutes away from deep and cheesy comfort. This bechamel-topped delight is an indulgence that slides easily into the week for those evenings that call for a bit extra. Moreish chorizo, earthy mushrooms and a golden, grilled top sets the night right.
Bring a saucepan of salted water to the boil for the pasta in preparation for step 4. Remove casing from chorizo and discard. Break chorizo into small pieces. Thinly slice mushrooms. Peel and coarsely grate onion. Peel and crush garlic. Pick parsley leaves from their stems and roughly chop.
Heat olive oil in a frypan over high heat. Add chorizo, mushroom and onion with a sprinkle of salt and cook, stirring occasionally, for 5–6 minutes or until chorizo and mushroom are caramelised and onion is softened. Stir through garlic for 30 seconds or until fragrant.
Preheat oven grill to high. Add tinned tomatoes and bring to a simmer, reduce heat to medium and cook for 9–10 minutes or until sauce has reduced slightly. Season to taste with salt and pepper.
Once water is boiling, add rigatoni and cook for 9 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) pasta cooking water.
Add spinach, pasta and reserved pasta water to chorizo mixture and stir to coat pasta in sauce.
Stir parsley and parmesan through bechamel. Top pasta with bechamel mixture and grill for 4–5 minutes or until golden. Cool for 5 minutes. Toss salad with your favourite dressing. Divide pasta between bowls and serve with salad on the side.