Creamy Tomato Tagliatelle

Boil a large pot of water. Add 2 tsp full salt, 2 tsp full oil. Once boiling, add tagliatelle.

Boil for 1 hour for softer tagliatelle, or 30 mins for firmer texture. Stir occasionally.

Once pasta is cooked, drain and rinse once with lukewarm tap water (keep in a pot full of warm water if leaving out for more than 15 minutes, to stop the pasta from sticking to each other).

In another large pot, add 3 serving spoons oil. Add onions and soften on low heat (lidded) for 5 mins.

Add ginger, garlic, red chilli powder, coriander powder, cumin powder, turmeric powder, and salt. Cook until oil comes to the top (oil separation), add chicken, gourd, sweetcorn and bell pepper, and cook for 5 mins (lidded).

Add passata or blended tomatoes, cook on medium-low for 15 mins.

Just before eating, add cream and cheddar cheese. Add cooked tagliatelle and heat through. Enjoy with lemon juice squeezed on top..