Rigatoni Amatriciana

Boil your kettle. Rinse and trim the baby beetroots (Chef Lapo keeps the root intact). Place into a pot (large enough for the rigatoni) and submerge with water. Bring to the boil and boil the baby beetroots until cooked through, about 6-9 minutes. Drain on completion and set aside. Fill the pot with salted boiling water and bring back to the boil for the rigatoni.