Cook the linguine

• Bring a large pot of salted water to a boil.
• Cook the linguine until al dente, then drain and reserve a little pasta water.

Brown the sausage

• Heat a little olive oil in a large pan.
• Cook the sausage, breaking it up, until browned and cooked through.
• Set the sausage aside on a plate.

Sauté the vegetables

• In the same pan, sauté the diced red pepper and onion until softened.

Build the creamy sauce

• Stir in the tomato paste and cook briefly.
• Pour in the heavy cream and return the sausage to the pan.
• Simmer until the sauce thickens slightly.

Combine and serve

• Add the al dente linguine to the pan and toss to coat in the sauce.
• Loosen with a splash of pasta water if needed and serve.