Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Halve the pepper and discard the core and seeds. Slice into thin strips, then pop onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. 

Once hot, add the bacon lardons and stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly. 

Stir in the chopped tomatoes, smoked paprika, chicken stock paste and sugar for the sauce (see pantry for amount), then lower the heat and simmer gently until thickened, 8-10 mins. Add a splash of water if it gets too thick.

While the sauce simmers, add the penne to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

Meanwhile, once the pepper has roasted, stir it into the sauce.

While the pasta cooks, peel and grate the garlic (or use a garlic press).

Halve the ciabatta and lay on the (now empty) pepper baking tray, cut-side up. Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over half the hard Italian style cheese.

Bake the garlic ciabatta on the top shelf of your oven until golden, 5-6 mins.

Meanwhile, roughly chop the chives (use scissors if easier).

Once the pasta is cooked, drain in a colander and stir into the sauce.

Stir through the remaining hard Italian style cheese and half the chives. Add another splash of water to loosen if needed.

Spoon the penne all'arrabbiata into your bowls.

Sprinkle with the remaining chives and a pinch of chilli flakes for those who'd like some heat (careful, they're hot).

Slice the cheesy garlic ciabatta diagonally into triangles and serve alongside.

Enjoy!