Vegetarian ragù with rigatoni, feta and basil

Method

1. Cook the pasta according to the packet instructions, then drain, reserving a little of the cooking water. While the pasta is cooking, gently reheat the ragù in a saucepan over a low-medium heat until piping hot, stirring occasionally.
2. When the pasta is cooked and drained, return it to the pan, tip in the hot ragù and stir in the larger basil leaves, adding a little of the reserved pasta water to loosen if needed.
3. Divide among 6 bowls, crumble over the feta, add the smaller basil leaves to decorate and finish with plenty of black pepper.