O' Bombarde with Sausage and Friarielli

Method

1. Remove the casing from the sausage(s) and break the meat into pieces with your hands.
2. Place the sausage pieces in a cold pan (preferably not non-stick) and turn on the heat.
3. Cook the sausage until the fat renders and the meat starts to caramelize, stirring occasionally.
4. Add the garlic and chili pepper to the pan and continue cooking.
5. When the sausage is nicely browned (some burnt bits are welcome), remove it from the pan and set aside, leaving the fat and fond in the pan.
6. Add the cleaned friarielli to the pan, stir well to coat them with the fat, and cook.
7. Return the garlic and chili to the pan (if removed) and cook together with the friarielli.
8. Meanwhile, bring a pot of salted water to a boil and cook the bombarde pasta according to package directions (about 13 minutes).
9. After about 10 minutes, drain the pasta (reserving some pasta water) and transfer it to the pan with the friarielli.
10. Add a ladle of pasta water and cook over high heat, stirring, until the pasta is al dente and the sauce is creamy.
11. Season with salt and pepper to taste.
12. Return the reserved sausage to the pan, toss everything together, and reheat briefly.
13. Serve hot, optionally with extra sausage on the side.