I hope that you enjoy my version of this rustic Italian dish. It’s a great family meal, perfect for a cold winter evening.

Recipe serves 2

Ingredients:

180g pasta shapes of your choice

1tbsp olive oil

1 large diced chicken breast

1 roasted red pepper, peeled, deseeded and roughly chopped

2 garlic cloves, crushed.

125g mushrooms, roughly chopped

1/2 diced red chilli (feel free to omit)

8-10 black olives, deseeded.

2 anchovies, finely chopped.

Sprig of rosemary.

Handful of fresh basil

1 tbsp balsamic vinegar

2 tbsp red wine

350mls passata

Grated parmesan

Salt and pepper to taste

Method:

Cook the pasta according to the packet instructions. Drain, reserving a couple of tbsp of the cooking water.

Meanwhile, heat the olive oil and cook the chicken and mushrooms for about 5 minutes. The mushrooms should be soft and taking on some colour. Add the garlic and cook for another minute.

Add the red wine and reduce until it has almost disappeared.

Add the passata, balsamic vinegar, rosemary (whole sprig), anchovies, olive, chilli (if using) and the red pepper. Simmer until the chicken is cooked through and the sauce nicely reduced.

Remove the rosemary sprig and add the pasta and torn basil to the pan. Season as desired and serve. Finish the dish with a flourish of grated parmesan.