Remove the sausage meat from its casings, put in a bowl and break into small bite-sized pieces.

Heat 1 tablespoon of olive oil in a wide frying pan or medium saucepan over a medium heat. Brown the sausage meat for 5 minutes, stirring occasionally to ensure it cooks evenly, then transfer to a bowl.

Heat the remaining olive oil in the pan, add the onion and a pinch of salt, and cook over a medium heat for 2 minutes. Add the garlic, sliced chili and half of the olives, and cook for another 5 minutes or until the onion is translucent. Stir in the sausage meat.

Pour the passata over the sausage mixture, then half-fill the empty bottle with water and swish it around to pick up any remaining tomato, and pour the tomatoey water into the pan. Add the rest of the olives and leave to bubble away over a medium heat for 25 minutes, stirring occasionally.

Meanwhile, bring a large saucepan of salted water to the boil. Add the penne, give it a good stir so that it doesn’t stick together, and cook until al dente (about 10 minutes, but check the package instructions). Halfway through the cooking time, scoop out a ladleful of the starchy pasta water and add it to the sauce. Increase the heat and stir so that the water amalgamates with the sauce. Taste and adjust the seasoning if necessary, and add chili flakes, to taste.

Drain the pasta and add to the sauce, along with the grated pecorino and a splash of pasta water if it still needs help coming together. Serve immediately, topped with more pecorino.