Cook rigatoni in a large pot of salted boiling water according to package instructions. Drain, reserving some pasta water.

Dice the onion, crush the garlic and chop the sausages and two pieces of bacon into bite size pieces. Keep the other rasher of bacon whole and cook this in a pan or airfryer until crispy, then chop finely.

While the pasta cooks, heat some spray oil in a pan and add the chopped sausages breaking them up with a spoon.

Then add the onion and bacon to the pan, cook this until the bacon has crisped up slightly and the onion has softened.

Next add the garlic, tomato purée and smoked paprika, letting it cook for 2–3 minutes to develop flavour. If using chilli flakes, add this now too.

Add the pasta water allow to reduce slightly, then lower the heat and add cream cheese, stirring until it melts into the sauce.

Add parsley and the cooked rigatoni to the sauce and toss well to coat. Taste and season with salt and pepper as needed.

Serve hot, garnished with the crispy bacon, Parmesan and fresh herbs if desired.