250g of pasta (I use the Fusili spirals)
500g of Passata
1 diced red onion
150g Sliced mushrooms
150g of cooked chicken shredded, a great way to use up the end of the Sunday Roast! (Gammon is just as tasty)
125g of grated Cheddar cheese
3 heaped teaspoons of Scotch Bonnet Chilli Jam (or The 3 Peaks if you want to go really hot!!)

Preheat the oven to 200’c

Put the pasta on and cook to Al Dente (about 9 minutes depending on the pasta).

Heat a frying pan and add a splash of oil (we use Yorkshire Rapeseed oil as it’s delicious). Add the onions and soften, then the mushrooms and chicken and fry stirring occasionally. Finally, add the passata and chilli jam, mix thoroughly and reduce slightly.

When it’s ready, drain the pasta and add it back into the frying pan after taking off the heat. Add about 1/3 of the cheese and stir until evenly mixed. Pour it all into a good-sized oven-proof dish, sprinkle the rest of the cheese over the top and put in the oven on 200’c for 20-25 minutes.

Serve with some nice fresh crusty bread, a glass of your favourite wine and maybe a bit of salad, deee-vine!!