Bring a large saucepan of water to the boil with 1/2 tsp salt for the spaghetti worms.

Gather the spaghetti into a bundle, then break it in half. Using your hands, keep snapping the spaghetti strands until they are broken into small, worm-length pieces.

When boiling, add the spaghetti worms to the water and bring back to the boil. Cook until tender, 8 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince to the pan and stir-fry until the mince has browned, 5-6 mins.

Use a spoon to break the mince up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

When the mince has browned, drain and discard any excess fat. Season with salt and pepper. 

While the mince fries, peel and grate the garlic (or use a garlic press).

Stir the garlic, tomato puree and peri peri seasoning into the pan and fry until fragrant, 1 min.

Stir in the creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins.

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Mix in half the hard Italian style cheese until melted. Taste and season with salt and pepper. Add a splash of water if you feel it needs it.

Share the spaghetti worms between your serving bowls. Spoon over the spiced sauce.

Sprinkle over the remaining cheese.

Enjoy!