'Nduja Stuffed Tortelloni in Red Wine & Oregano Sauce

a) Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.

b) Trim the aubergine, then halve lengthways. Slice widthways into 1cm pieces.

a) Heat a drizzle of oil in a large saucepan on high heat.

b) Once hot, add the pepper and aubergine and fry until charred, 5-6 mins. Continue to stir while it cooks.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Next, boil a full kettle.

b) Pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.

c) Add the tortelloni and cook until tender, 3-5 mins.

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

a) Add the garlic to the pepper and aubergine and fry for 1 min more.

b) Stir in the passata, dried oregano, red wine stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.

a) Once boiled, stir the cooked pasta into the sauce.

b) Season with salt and pepper.

c) Add a splash of water if you feel it needs it.

a) Share the pasta and sauce between your serving bowls.

b) Sprinkle over the hard Italian style cheese to finish.