Spaghetti with Crusco Peppers and Sausage

Method

1. Remove the stems from the crusco peppers and beat them to remove most of the seeds.
2. Place some crusco peppers in cold water to rehydrate for at least 10-15 minutes (or overnight for more flavor).
3. Heat oil for frying to 200°C. Fry a few crusco peppers for about 2 seconds until they puff up. Drain on paper towels and set aside for garnish.
4. In a large pan, sauté sliced shallot in extra virgin olive oil with a splash of water until softened.
5. Add crumbled sausage meat (skin removed) and cook until crispy and well-browned, breaking it up with a spoon.
6. Deglaze the pan with a ladle of the rehydrated peperone water, scraping up any browned bits.
7. Blend the rehydrated crusco peppers with their soaking liquid using a blender or Thermomix. Strain through a fine sieve to obtain a smooth peperone water.
8. Add some of the peperone water to the pan along with butter and garlic cream (if using). Stir to combine.
9. Cook spaghetti in well-salted boiling water for about 4 minutes (undercooked). Reserve some pasta water.
10. Transfer the undercooked spaghetti to the pan with the sauce. Continue cooking over medium heat, adding more peperone water as needed, stirring like a risotto until the pasta is al dente and the sauce thickens.
11. Finish with cold butter, grated pecorino cheese, and a sprinkle of wild fennel. Toss to combine.
12. Plate the spaghetti, top with fried crusco peppers, a drizzle of extra virgin olive oil, and additional pecorino cheese.