Finely dice the onion and garlic. Then slice the red hot chili pepper and black olives into thin strips.

Add extra virgin olive oil to your pan and put it on the stove at a medium to low heat. Be generous with it - enough to coat the surface. Add the onion and chilli to the pan. Stir and let simmer for 3-4 minutes.

Remove the sausage from its skin casing and crush it using a fork.

Add the diced garlic and sausage to the pan. Press the sausage down in the pan to help it cook. Mix the ingredients and cook the sausage until it turns light gray.

Continue to break up the sausage while cooking if pieces are too large.

Add olives to the pan and stir. Then, add freshly cracked black pepper and mix through.

Add a bottle of passata to the pan before a sprinkle of salt and a generous amount of pepper. Cook the sauce for approx 10 minutes.

Fill a pot with water and bring it to a boil. Add 1 tablespoon (15g) of sea salt. Add the pasta and cook for 12 minutes or follow your package instructions.

Remove pasta from the pot using a hand strainer and place it into the saucepan. Mix everything together.

Remove some pasta water from the pot using a mug and set aside for later.

Toss the pasta then add a little pasta water to the pan to thicken the sauce if necessary.

Plate this up then top with pecorino cheese and freshly cracked black pepper.