Start the pasta water: Bring a large pot of generously salted water to a rolling boil. Add the farfalle and cook according to package directions until al dente. Before you drain it, scoop out about 250ml of the starchy pasta water and set it aside. The pasta water is liquid gold for your sauce.

Brown the sausage: While the pasta is cooking, heat 1 tablespoon of the olive oil in a large frying pan or skillet over a medium-high heat. Add the turkey sausage, breaking it up into small chunks with a wooden spoon. Cook for 5-7 minutes, until it’s deeply browned and no longer pink. You’ll know it’s ready when it gives off a lovely savoury aroma and has a golden-brown crust. Remove the sausage from the pan with a slotted spoon and set it aside.

Sweat the vegetables: Add the remaining 1 tablespoon of olive oil to the same pan. Tip in the sliced onion and the bell peppers. Cook for 5-6 minutes, stirring occasionally, until they have softened and started to caramelise at the edges. The pan should smell sweet and aromatic, and the peppers will look glossy and tender.

Add the aromatics: Stir in the minced garlic, dried oregano, smoked paprika, and red pepper flakes (if using). Cook for another minute until the garlic is fragrant. You’ll smell the spices bloom in the hot oil – a wonderful, earthy scent.

Build the sauce: Pour in the chopped tomatoes and the chicken stock. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan with your wooden spoon. Let it bubble away for 3-4 minutes, until the sauce has thickened slightly.

Combine everything: Return the cooked turkey sausage to the pan. Add the drained farfalle. Toss everything together, adding a splash of the reserved pasta water if the sauce seems a little thick. The sauce should coat each piece of pasta easily, and the whole dish will look glossy and inviting. Taste and season with salt and pepper.

Serve: Divide the pasta among bowls. Garnish with fresh basil leaves and a generous sprinkle of Parmesan cheese, if you like. Serve immediately.