Remove the skin from the sausages and form into bite-size pieces. Heat the oil in the pan and fry the onion for 3 minutes, then add the sausage and fry together for 5 minutes.
Add the chopped tomatoes, wine, stock and tomato purée and season. Simmer for about 15 minutes until thickened.
Stir in the cooked spinach and the Rigatoni and mix together.
Transfer to an oven-proof dish and the top with Cheddar cheese, then bake at 180°C/fan 160°C/gas mark for 7 minutes for 15 minutes or until the cheese is golden.
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