To a large pot of salted water over high heat, add the whole baby potatoes and boil until almost cooked, around 10 minutes or so, taking care not to over-cook them, as you’ll finish them in a pan; they should be firm, but a little tender.

While the potatoes are cooking, in a big deep pan or skillet over medium-high, heat half the extra virgin olive oil in a deep pan until shimmering, add the pounded garlic, slices of shallot or onion and bell peppers (capsicums), stir to fully coat them, then stir occasionally until soft. Put the lid on until the potatoes are done.

When the potatoes are almost done, transfer the fried peppers and shallots to a casserole pot and put the lid on. Scoop the potatoes out of the pot and set them aside to cool.

Bring the same water to a rolling boil, add the penne and stir to separate, put the lid on, and cook according to the packet instructions until al dente.

In the same pan in which you cooked the onions and peppers, fry the sausages until cooked. Cut the sausages into thick slices, then in halves or quarters (bite-size pieces), and transfer them to the casserole pot.

Cut the baby potatoes into four thick slices. Add the remaining olive oil to the pan you cooked the shallots, peppers and sausages in. Transfer the potato slices to the pan, sprinkle on the ground paprika, salt and pepper, increase the heat, and fry the potatoes until golden-brown, turn them, and brown the other side. Reduce the heat to low.

Transfer the potato slices to the casserole pot, sprinkle on half the parsley, salt and pepper, give everything a gentle stir to combine, and return the lid.

Use paper kitchen towels to wipe the pan clean. When the penne is al dente, use a slotted spoon to transfer the penne to the pan. Tip the contents of the casserole pot into the pan with the penne, and give it all a gentle stir to combine.

Divide the pasta between plates, drizzle on a little extra virgin olive oil, sprinkle on more fresh parsley, and serve immediately with more parsley, salt and pepper, chilli flakes, and grated parmesan on the table.