Preheat your oven to 200°C. Halve, then remove the core from the pepper and cut into thin slices. Place on a lined baking tray, drizzle with oil and season with black pepper. Toss together, spread out in a single layer and roast on the top shelf of your oven until soft and charred at the edges, 15 mins. When cooked, add to the sauce (that you're making in step 2) whilst it's cooking.

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Heat a splash of  oil in a large frying pan on medium-high heat. Fry the pancetta until it's crispy, 4-5 mins. Add the chopped tomatoes (both types!), smoked paprika and stock powder. Stir to dissolve, lower the heat and simmer gently until the sauce is nice and thick, 15 mins. TIP: Don't forget to add the roasted pepper to the sauce!

Meanwhile, add the penne to your pan of boiling water and cook until 'al dente', around 11 mins. TIP: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle.

Peel and grate the garlic (or use a garlic press) and mix with the olive oil (see ingredients for amount). Season with a pinch of salt. Halve the ciabatta lengthways (as if you were making a sandwich) and spoon or brush the garlic oil across the bread. Pop on the baking tray you used for the pepper and bake on the top shelf of your oven until golden, 6-8 mins.

Pick the basil leaves from their stalks and tear into pieces (discard the stalks). TIP: Tearing releases more flavour than chopping. When the pasta is cooked, drain it in a colander and stir it into your thickened tomato sauce. Stir in half the basil leaves.

Serve the kids before scattering over the remaining basil leaves for the adults. TWIST IT UP: If you like a bit of heat, sprinkle in some chilli flakes (be careful they're hot!) and finish with a generous amount of Italian style hard cheese. Slice the garlic ciabatta diagonally into triangles and serve alongside. Enjoy!

Check your delicious dish out. Admire what you have achieved. Enjoy, you deserve it.