Place your chicken into a large mixing bowl and add all-purpose seasoning, garlic powder, cayenne pepper, salt and pepper plus a drizzle of olive oil. Mix thoroughly.

Turn your pan to medium high and allow to heat. Add olive oil and fry chicken on all sides until golden brown and coloured. Remove chicken from pan and allow pan and chicken to cool.

Once the pan has cooled, turn back on to medium heat. Add more oil and your onions, pepper and garlic. Cook slowly for 3-5 minutes before adding chilli flakes to the mix.

Once translucent, spoon in tomato paste and mix until it sticks to the mixture. Add white wine and deglaze the pan with a wooden spoon. Scrape all the bits of the bottom off the pan. Allow to simmer for 10 mins or until nicely reduced.

While sauce base is simmering slice your chicken into nice even slices. It may not be fully cooked yet and that is absolutely fine. After 10 or so mins pass, you should have a dark red sauce base. Add passata and bring to a boil. Once it begins to boil drop the heat to a gentle simmer.

Put the chicken back in the sauce, take a handful or two of Grana Padano or Parmesan and mix into the sauce. Proceed to burst your burrata atop of the sauce and break the mozzarella shell into the pasta. Add cream. Stir thoroughly. Allow to simmer for approx 30-45 mins. It should retain some volume over this period of time. Add more chilli flakes, salt and pepper as you go.

Once the sauce has reduced or 30/45 mins has passed on a low simmer, cook your pasta. Once the pasta is cooked, immediately add 1/2 cup of pasta water into the sauce and introduce your pasta.

Stir and turn off the heat to the sauce. Continue to add pasta until there is a nice ratio of sauce to pasta. Taste and add salt if needed.

Plate and top with more Grana Padano or Parmesan (or both!) and some basil. Enjoy immediately with garlic bread. Enjoy