What Willy | Non-Stressipes | Creamy Harissa, Sucuk and Red Pepper Pasta

Boil a kettle. Dice up your sucuk into small cubes and then finely dice your onion and grate your garlic to a mince. In a hot pan with a splash of olive oil you can begin to crisp up your sucuk.Whilst the sucuk is letting out its flavoursome oil and cooking away you can slice your red peppers into ribbons. Discard any of the white inside stuff, it's clapped. After a couple of minutes you can chuck in your onions until translucent. At this point you can turn the heat down if needs be and add a splash of water to make sure nothing burns. Chuck in the red pepper ribbons and the garlic and stir through. Whilst this gets cooking you can get your water boiling with lots of salt and add your pasta to it to cook. When the pepper pieces have softened a bit you can plop in your harissa and your tomato paste and use a splash of pasta water to help things spread out flavour wise. Mix in your sour cream and your oregano.When the pasta is cooked, chuck it in with the saucy sausage business and then add a handful of chopped parsley. Season with a good load of black pepper and some salt and then stir before serving up with extra chopped parsley. You can add cheese if you wish but I don't think it needs it. Enjoy a snuggle in a bowl.