Harissa, mascarpone and basil rigatoni

Method

1. Bring a saucepan of heavily salted water to the boil. Add the pasta and cook for 8-10 minutes (depending on how al dente you like it).
2. While the pasta cooks, put the mascarpone and harissa in a large heatproof bowl and sit it over the pasta pan (like a bain-marie). Stir to combine – the steam will gently heat the sauce without splitting it.
3. Drain the pasta, transfer to the bowl of sauce and stir to coat evenly. Tear and fold in the basil leaves, then season with salt, freshly cracked black pepper and a squeeze of lemon juice. Divide between bowls and top with more basil and a good grating of cheese.