Big pasta shells
Your favourite SNP sauce (Dirty Martini, Some Like It Hot, Red Red Wine or Home Base)
Knob of butter
Good grating of parmigiano reggiano
Extra virgin olive oil
Ball of buffalo mozzarella

Cook big pasta shapes (like the shells in the photos) molto al dente – a couple of minutes less than the packet says.

Toss pasta through your favourite SNP sauce.

Stir through a knob of butter and a good grating of parmigiano reggiano.

Spoon onto a baking dish, drizzle with olive oil, tear pieces from a ball of buffalo mozzarella and shower with more parmigiano reggiano.

Place under the grill for 5–10 minutes, until bubbly and irresistible. Serve with a simple side salad. Done.

P.S. I will often fry up some nuggets of sausages I've squeezed out from their casings, then toss it in with the pasta and sauce.