Chicken, Parmigiano and Parma Ham Filled Pasta

a) While the courgette is cooking, peel and grate the garlic (or use a garlic press).

b) Once the courgette is cooked, season with salt and pepper, then transfer to a bowl. 

a) Add a drizzle more oil to the (now empty) frying pan, then add the garlic and fry for 30 secs.

b) Stir in the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). 

c) Bring to the boil, then lower the heat and simmer the sauce until thickened slightly, 3-4 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Meanwhile, pour the boiled water into a large saucepan with 0.5 tsp salt and bring back to the boil.

b) Add the filled pasta and cook until tender, 3 mins.

c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop them sticking together.

a) Once your sauce has thickened, stir in the Italian style cheese.

b) Remove from the heat.

c) Taste and season with more salt, pepper and sugar to taste.