In making this recipe, we give you two pieces of advice: the first is to remove the sausage from its casing before frying. Don’t chop it up in the pan with its skin, but remove it and crumble the sausage beforehand. The outcome will be much better! The second piece of advice is, if you have time, to roast the peppers and peel them before continuing with the recipe. The result will be better still!

Did you know that trofie is a typical pasta shape from Liguria and, in particular, the town of Sori in the province of Genoa? Their name seems to derive from the Genoese dialect word "strufuggià", which means to rub, recalling the hand movement you make to roll the pasta dough for the trofie themselves. But this is not the only etymological explanation: it may also arise from the verb ‘torcere’, to twist, or even come from the Greek ‘trophe’ which means ‘nourishment’.