Pancetta and taleggio pennoni

Method

1. Preheat the oven to 200°C/fan180°C/gas 6. Put the passata, wine, sugar, garlic, chilli and oil in a large pan. Season, bring to the boil, cover and simmer gently for 15 minutes.
2. Cook the pasta in a large pan of boiling water for 5 minutes, then drain and refresh under cold running water. Meanwhile, in a bowl, mix the breadcrumbs, pancetta, parsley, zest and juice, Taleggio and egg yolk. Push some filling into each pasta tube.
3. Pour half the sauce into a large ovenproof dish, then put the pasta on top in a single layer. Pour over the remaining sauce and scatter with the cheese. Bake for 25 minutes.
4. Cool completely, wrap well in cling film and freeze for up to 2 months. Defrost before reheating at 190°C/fan170°C/gas 5 for about 25 minutes or until piping hot. Cover with foil if browning too much. Sprinkle with chopped parsley to serve.