Cut the cheeks off the peppers around the core, leaving only seeds and core.

Add peppers to a sheet tray, hit with oil and salt, and pop under the broiler to char the skin.

Once charred, remove peppers from the oven, cover, and let steam for 15 minutes.

Peel and thinly slice two small onions.

Thinly slice a couple cloves of garlic.

Scrape off the charred skins of the steamed peppers and thinly slice them.

Get a frying pan on medium-high heat, coat the bottom with olive oil.

Add the onions and salt, sauté until softened.

Add the roasted red peppers and cook until soft enough to blend smoothly.

Add a little salt, and once softened and slightly caramelizing, add the garlic.

Cook garlic for a minute or two until softened.

Add about a tablespoon of chopped calabrian chilies and cook for another minute or two.

Add 2 tablespoons of tomato paste, mix into the vegetables, and cook through.

Turn off the heat and add a little vodka to deglaze the pan.

Scrape up bits from the bottom of the pan.

Slowly add cream a little at a time, mixing until it comes together smoothly.

Add the rest of the cream and mix well until it reaches a nice pink rosy color.

Transfer the bell pepper sauce to a blender and puree until smooth.

Remove hot Italian sausage from casings.

Add sausage to a large sauté pan with high rims and olive oil on high heat.

Break up the meat with a flat-bottomed wooden spoon to create a uniform texture and size.

Cook until moisture evaporates and the meat starts to fry.

Once browned, turn off the heat and deglaze with vodka, scraping up flavorful bits.

Add the bell pepper sauce to the pan, adding a little water from the container to clean it out and add moisture.

Turn on the heat, taste, and adjust seasoning.

Let the sauce simmer while cooking the pasta.

Cook pasta according to package directions.

Once pasta is cooked, add some sauce to another pot.

Scoop the pasta out and add it directly to the sauce.

Gently stir the pasta in the sauce.

Adjust sauce consistency with pasta water and more sauce.

Cook until the pasta is al dente and the sauce has reached the desired consistency.

Turn off the heat, cover, and let steam for 3-4 minutes.

Plate the pasta, creating a pyramid shape.

Thin the sauce with pasta water if needed to reach a nice saucy consistency.

Pour sauce over the pasta.

Finish with a dusting of pecorino romano.