Edition March 2026

This month, Public Sector Manager magazine brings a taste of Tuscany to the table with Chef Mo's Gorgonzola & Green Peppercorn Tuscan Chicken Pasta. Creamy and full of flavour, the dish combines tender chicken and homemade red pepper ribbons in a rich gorgonzola and green peppercorn sauce – a comforting yet elegant choice for both special occasions and family meals.

Ingredients

For the pasta:

• 500 g plain flour, plus extra for dusting.
• 1 medium red pepper.
• 2 large eggs.
• 20 ml olive oil blend.

For the sauce:

• 1 large red onion, finely chopped.
• 30 g fresh garlic, finely chopped.
• 15 g fresh oregano leaves.
• 5 g dried basil.
• 40 g green peppercorns, finely chopped.
• 200 g Gorgonzola cheese, crumbled.
• 4 chicken breasts thinly sliced.
• 500 ml fresh cream.
• 30 ml olive oil.
• Salt and black pepper, to taste.

Method

Make the pasta:

Heat oven to 200°C/180°C fan or gas. Roast the red pepper for 20 minutes until the skin blisters. Cool, peel and deseed.

Blend the pepper with the eggs and olive oil until smooth.

Tip the flour onto a clean surface, make a well in the centre, and pour in the pepper mixture. Mix with a fork, then knead for 5 to 7 minutes, adding more flour if sticky. Cover and rest for 10 minutes.

Roll out the dough to 2 mm thick. Cut into 3 cm-wide ribbons, dusting with flour to prevent sticking.

Make the sauce:

Heat the olive oil in a large frying pan over medium heat. Add the onion, green peppercorns and chicken. Sauté until the chicken is cooked through.

Stir in the garlic, basil and oregano. Cook for 1 minute.

Reduce the heat to low. Add the cream and gorgonzola, stirring until the cheese melts. Season to taste.

Cook the pasta and finish:

Bring a large pan of salted water to the boil. Cook the pasta ribbons for 4 minutes, then drain.

Add the pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of milk or more cream.

Serve topped with grated Parmesan, cherry tomatoes and extra oregano leaves, if you like.

Tips

• Short on time? Use good-quality shop-bought pasta instead of making your own.
• Vegetarian version: Swap the chicken for sautéed mushrooms or roasted courgette.
• Make ahead: The pasta dough can be made a day in advance and kept in the fridge, wrapped tightly in cling film.

About the Chef

Chef Mogammed Zaakier Hoffman’s love for food was born in bustling family kitchens, where generations cooked side by side while catering for functions – spaces he describes as filled with unity, joy and shared purpose. Known to many as Chef Mo, he has since built a distinguished culinary career spanning more than 15 years across restaurants, hotels and catering operations. A Capsicum Culinary Studio graduate with distinctions in Culinary Arts and Pastry from City & Guilds London, Chef Mo approaches every dish as artwork on a plate. Inspired by the simplicity of Jamie Oliver’s philosophy, he believes great food need not be complicated – it simply needs to strike the right note and create lasting memories.

Now serving as Sous Chef at Truffle on the Park, and having previously held senior roles, including Senior Sous Chef at Thaba Eco Hotel, Hoffman counts mentoring young chefs among his proudest achievements, with some of his former students now thriving internationally.