Step 1

Prepare a quick pesto by blending 1 Tbsp. pine nuts, 1 Tbsp. grated cheese, 20 basil leaves, 1/4 cup olive oil, and a pinch of salt.

Step 2

Slice the squid into very thin strips. Trim the sweet chili peppers and slice them into thin rounds. Remove the sausage from its casing and brown it in a pan, without oil, until crispy. Add the chili peppers and cook for 2-3 minutes; then add the squid. Add 2 Tbsp. wine and let evaporate. Remove from the heat.

Step 3

Cook the pasta in boiling salted water until al dente, then strain. Pour directly into the pan with the sausage. Add in the pesto, and cook over high heat for around a minute. Serve immediately, topped with grated lime zest.