Brown the sausages: Heat 1 tablespoon of the olive oil in a large frying pan or skillet over a medium-high heat. Add the turkey sausages and cook, turning occasionally, until they are deep golden brown on all sides — about 8 minutes. You should hear a steady, satisfying sizzle. Once done, transfer them to a plate. They will not be cooked through all the way; that is fine.

Soften the aromatics: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Tip in the sliced onion and both colours of peppers. Stir well, scraping up any browned bits from the bottom of the pan. Cook for 8–10 minutes, stirring every so often, until the onions are translucent and the peppers have softened and begun to char slightly at the edges. The smell will turn sweet and smoky.

Build the flavour base: Add the minced garlic, dried oregano, and dried thyme to the pan. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant — you will smell it bloom in the oil. Do not let it burn, or it will turn bitter.

Simmer the sauce: Pour in the tinned chopped tomatoes and the chicken or vegetable stock. Stir everything together, then bring the sauce to a gentle bubble. Slice the browned sausages into thick rounds, about 2cm thick, and return them to the pan along with any juices from the plate. Reduce the heat to low, partially cover the pan, and let it simmer gently for 15 minutes. The sauce will thicken slightly, and the sausages will finish cooking through. You will see the colour deepen to a rich, rusty red.

Cook the pasta: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the farfalle and cook according to the package instructions until al dente — usually about 10–12 minutes. Before you drain the pasta, scoop out a cup of the starchy pasta water and set it aside. Drain the farfalle well.

Marry the pasta and sauce: Add the drained farfalle directly into the pan with the sausage and pepper sauce. Toss everything together over a low heat, using a wooden spoon or spatula. If the sauce looks a little thick, splash in a bit of the reserved pasta water — the starch will help it cling beautifully to the farfalle. You are looking for a glossy, cohesive finish where every bow-tie is coated.

Finish and serve: Remove the pan from the heat. Toss through the torn fresh basil leaves and half of the grated Parmesan. Give it a final stir, then taste and adjust the seasoning with salt and pepper. Serve immediately in warm bowls, topped with the remaining Parmesan.