Preheat oven to 450ºF.

Arrange the peppers, skin-side down, on a baking sheet and drizzle with 1 tablespoon of oil. Season with salt and transfer to the oven for 20–25 minutes or until the skins are charred and blistered.

If desired, remove the skins from the peppers and transfer them to a food processor with the garlic cloves. Pulse until blended and set aside.

Heat the remaining 1 tablespoon oil in a wide pot over medium-high heat. Add the sausage and cook, breaking it up with a spoon for 15 minutes until completely cooked through.

Melt the butter into the sausage. Add the onion and cook an additional 5–7 minutes. Add the crushed red pepper and fennel pollen and cook for 1 minute.

Add the balsamic vinegar and beef stock to the pot and bring to a boil. Stir to loosen up any stuck-on bits from the bottom of the pot.

Add the tomatoes, puréed bell peppers, and sugar—season with salt and pepper. Bring to a boil and then reduce heat and simmer for 30 minutes. Break the tomatoes up with a spoon as they cook.

Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook until al dente. Scoop out 1/3 cup of the cooking water and then drain the pasta.

Add the pasta water to the spicy sausage ragu. Add the cooked pasta and toss to coat. Turn off the heat.

Divide the cooked pasta between shallow bowls. Garnish with minced parsley if you like. Enjoy!