Place Oven Rack close to the Broiler, about 1 to 2 Feet. Turn Oven to Broil.

Slice Red Peppers around the Core, & Discard the Core & Seeds. Place Peppers onto Foil Lined Baking Sheet, Skin side Up. Brush Skins with a little Extra Virgin Olive Oil, & Sprinkle with Salt. Broil Peppers until the Skin begins to Char, & Move Around with Tongs, so that they Char Evenly. Once Evenly Charred, Remove to a Bowl, & Cover with Plastic Wrap for around 15 to 20 Minutes.

Slice Garlic & Onion. Once Peppers have Steamed, begin to Remove the Skins. Take a Sharp Knife, & Scrape off Skin. Discard Skins & Slice Peppers Thinly.

Bring a Pot of Salted Water to a Boil.

In a Deep Skillet, Heat a Few Tbsp Olive Oil over Medium to Medium High Heat. Add Sliced Onions. Season with a Little Salt, & Saute until Soft & Translucent. Add Sliced Peppers & Cook until Onions are Starting to Brown; Several Minutes. Add Sliced Garlic & Calabrian Peppers. Saute until Garlic is Soft & Starting to Brown. Add in Tomato Paste, & Stir until Fully Incorporated & Cook for another Few Minutes. Turn Off Heat & Deglaze with a Few Tbsp of Vodka or Broth.

Allow to Cool some. Transfer to a Blender, & Blend until Smooth.

Add Pasta to Boiling Water, Stir. Rinse off Skillet, & put it Back on the Burner. Heat to Medium High, & Add a Few Tbsp of Olive Oil. Add Sausage. Break up Sausage with a Wooden Spoon, as it Cooks. Cook, Stirring Occasionally, until Nicely Browned. Add a Few Tbsp of Vodka or Broth to Deglaze the Pan.

Turn Heat down to Medium Low, & add Sauce to Sausage. Stir Well, & allow to Simmer for around 15 Minutes.

When Pasta is a Minute or Two from Al Dente, Add it to the Sauce along with a Few Tbsp of Pasta Water. Mix until Thoroughly Combined, and the Pasta is Al Dente. If Sauce is too Thick, add a little more Pasta Water.

Serve, & Top with Parmesan Reggiano Cheese. Enjoy!