1. Preheat your oven to 220°C fan bake. Bring a large pot of salted water to the boil.

2. Prep garlic. Heat a drizzle oil in a large, oven-proof casserole dish on medium heat. Add the garlic and chilli flakes and cook for 1 minute, stirring, until fragrant.

3. Add the tinned tomatoes, breaking them up with a wooden spoon. Add the sugar and 1 tsp fine salt. Bring to a simmer. Simmer on low heat for a further 10 minutes, until reduced and glossy.

4. Cook the rigatoni in the pot of boiling water according to packet instructions, until almost tender. Reserve 1 cup pasta water, then drain the pasta (the pasta will continue cooking in the sauce).

5. Add the drained pasta to the tomato sauce, along with ½ cup of the pasta water and the shredded chicken. Toss everything together, until well coated.

6. Sprinkle the cheese evenly over the top of the pasta, followed by the breadcrumbs. Drizzle the top generously with oil and season with salt.

7. Bake on the upper oven rack for 15-20 minutes, until the top is golden brown.