Sausage Linguine with Harissa

Heat half of the olive oil in a frying pan over medium-high heat and fry the Romano pepper for 6 - 7  minutes. Season to taste with salt and pepper, then remove from the pan and set aside.

In the meantime, boil plenty of water in a pot or saucepan. Cook the linguine for 11 - 13 minutes, covered, then drain and set aside. Meanwhile, heat the rest of the olive oil in the same frying pan used for the Romano pepper, then fry the garlic and onion for 2 minutes.

Cut open the sausages and squeeze the meat out of the skin directly into the pan. Fry for 2 minutes, using a spatula to break up the sausage meat as you do so. Lower the heat and add the passata, fresh tomato, oregano, harissa, red wine vinegar and sugar. Cover with the lid and allow to simmer for 6 - 8 minutes. Grate the Parmigiano Reggiano in the meantime.

Transfer the linguine and half of the Romano pepper to the sauce and mix well to combine. Drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.