Bacon Penne all’Arrabbiata

Heat a splash of oil in a frying pan on medium-high heat. Fry the bacon lardons until crispy, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. IMPORTANT: Cook the bacon lardons throughout. Stir in the shallot and cook until soft, 3-4 mins, stirring regularly. Add the chopped tomatoes, smoked paprika and stock paste. Stir to dissolve, lower the heat and simmer gently until the sauce is nice and thick, 10-12 mins. TIP: Add a splash of water if the sauce looks a little dry. Add the roasted pepper to the sauce once it's ready.

Meanwhile, add the penne to your pan of boiling water and cook until tender, 12 mins.

While the pasta cooks, peel and grate the garlic (or use a garlic press) and mix with the olive oil (see ingredients for amount). Halve the ciabatta lengthways (as if you were making a sandwich) and spoon or brush the garlic oil across the cut sides of the ciabatta. Sprinkle over half the hard Italian style cheese then pop on the baking tray you used for the pepper. Bake on the top shelf of your oven until golden, 6-8 mins.

Meanwhile, roughly chop the chives (or use scissors if that's easier). When the pasta is cooked, drain it in a colander and stir it into your thickened tomato sauce. Stir in half the chives and half the hard Italian style cheese (and another splash of water if you want it to be a bit saucier).