Bucatini with Sausage and Peppers

Heat the oil in a medium skillet over medium-high. Add the garlic and bloom 30 seconds. Add the sausage and cook, breaking up with a spoon, until browned all over, 6 minutes.

In a small food processor, blitz the red peppers until combined and smooth. Pour the sauce into the sausage and stir until combined. Add the chicken stock, a good pinch of salt and pepper, and simmer for 20 minutes.

In the meantime, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 12 minutes.

Add the bucatini to the sauce and toss to combine.

Plate up and garnish with fresh parmesan shavings and another good grind of pepper. Aaand freak.

Note: if you prefer a thicker sauce, add a little cornstarch and water mixture and you’re good to go.