Put a large pot on your stove at a medium heat and add 5 tablespoons extra virgin olive oil.

Once the oil starts to warm up, add carrot, onion and celery to your pot for the chicken pasta sauce soffritto/base.

Cook the soffritto for approx. 10 minutes or until tender, stirring it with a wooden spoon every so often.

Next, add your chicken thighs to the pot. Brown these for a few minutes on each side before adding the fresh rosemary.

Add the whole stem or pull off the leaves and sprinkle them all over the chicken.

Pour one glass of wine into the pot and leave to infuse, turning the chicken thighs over once again to make sure both sides are well cooked and full of flavour.

Allow the wine to slowly evaporate and move the chicken pieces around to make sure they don’t stick to the bottom of the pot.

The chicken should cook slowly so turn the heat down if you need to and allow it to become tender.

Once the wine has evaporated, add the two bottles of tomato passata and mix again.

Add a sprinkle of both salt and pepper at this point, before adding (approx.) 200ml /0.8 cups stock.

Leave this to cook for approx. 2hrs on a medium-low heat. If you see the liquid reduce too much, simply add more stock.

Stir every now and then using a wooden spoon and keep the lid on while cooking.

After 20- 30 minutes, add another 200ml/0.8 cups stock to your chicken pasta sauce and stir through.

Repeat step 12 after another 20-30 minutes and leave to cook for another 50 minutes to 1hr.

When the chicken pasta sauce is almost ready, put a large pot filled with water on the stove to boil – ready to cook your pasta!

Once the water has boiled, add a tablespoon of rock salt and allow it to dissolve.

Add the penne pasta to the water and cook according to packet instructions (making sure the sauce is ready at the same time the pasta has finished cooking).

A couple of minutes before the pasta is cooked, put a large frying pan on your stove at a medium heat and add a few tablespoons of EVOO along with four large scoops of chicken pasta sauce (or more depending on how much pasta you are cooking).

Leave the rest of the sauce to the side (it makes quite a large batch) and once cooled, add it to a container (or a few!) and put in the freezer.

Allow the sauce to spread out on the pan and cook it gently for another few minutes, breaking down any more large pieces of chicken using a wooden spoon.

Once the pasta is ready scoop up a mug full of pasta water and leave it to the side before straining the pasta and adding it to the pan.

Combine the pasta and chicken ragu along with half a mug of pasta water and mix the pasta through gently using a wooden spoon, making sure it is completely smothered!

Once it has absorbed well, remove it from the pan and add a couple of tablespoons of pecorino romano then toss it through.

E ora si mangia, Vincenzo’s Plate….Enjoy!