Ingredients - Serves 4

10oz (300g) Fusilli or Penne pasta
1 medium onion
2-3 cloves garlic
2-4 chilli peppers
6oz (175g) mushrooms
1 green pepper
4 large spring cabbage leaves
1 tin (14oz/400g) tomatoes
¾pint (450ml) passata or tomato juice
6oz (175g) grated cheese
1 level teaspoon basil
1 level teaspoon oregano
1 large pinch chilli powder
Dash of red wine or red grape juice
Salt & pepper
Olive oil

Method

• Pre-heat the oven to gas mark 7, 220°C, 425°F.
• Half fill a large pan with cold water and add a good shake of salt. Bring to the boil. Add the pasta, stir to make sure it is separated. Bring back to the boil and turn down the heat slightly so the water boils fairly vigorously. Partially cover and leave to cook for about 10 minutes until just soft or 'al dente'.
• As soon as it is cooked drain in a colander and then put it back into the hot pan to keep warm. If you are using fresh pasta, it will only take 3 minutes to cook. Some cooks add a dash of olive oil to the water before putting in the pasta to prevent it clumping together in the pan. If you use enough water you should not have a problem. You can add a dash to the cooked and drained pasta and stir it well. This will stop it sticking while it cools, and makes it smell delicious.
• While the pasta is cooking, peel and chop the onion and set to one side. Peel the garlic. If you are a garlic lover, like most of us, use 3 cloves, in any event, chop it finely and set to one side.
• Wash the chilli peppers, (think carefully about how hot you like your food before you use three), then slice in two lengthways. Unless you like really spicy food, remove the seeds, then chop finely and put with the garlic.
• Wash the pepper and cabbage and drain. Remove the stalk and thick rib of the cabbage then thinly slice both cabbage and pepper. Wipe the mushrooms and cut into quarters.
• Put a wok or a heavy pan on a high light and add a table spoon of olive oil. Add the onion and stir fry or sauté for 2 minutes. Add the garlic, chilli pepper, herbs and spices and cook on for a further 2 minutes.
• Add the green pepper and mushrooms and let them cook until tender. If you are not using a wok, turn down the light to avoid burning the mixture.
• Open the tin of tomatoes and chop the contents roughly, or use a tin of pre-chopped tomatoes, and add to the pan with the tomato sauce and red wine or grape juice. Stir well, then add the cabbage and season to taste. The sauce does not need to cook any further, it will finish off in the oven.
• Put the pasta in a large oven or casserole dish and stir in the sauce mixture. Top with grated cheese and put it in the hot oven to cook for 25 to 30 minutes.
• Over the last few years this has become one of our most popular pasta dishes, perhaps because it is just that bit different. You can make it vegan by using a vegan cheese or just missing the cheese out. It goes really well with a fresh green salad, and, with a glass of something chilled, makes for a very civilised experience.

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