In a medium or large pot add a few cups of water along with kosher salt and bring to a boil. Boil pasta to al dente. Strain pasta and set aside. Reserve one or two cups of the pasta water.

In a large saucepan heat oil then add the sausage and brown for 2-3 minutes.

Puncture a few holes into the scotch bonnet pepper and then add it whole to the skillet.

Add the diced tomatoes and allow to cook for 2-3 minutes or long enough for much of the juices to cook down. Add the epis and mix well then allow to cook another 2-3 minutes. Lower heat to a simmer and allow the tomato sauce mixture to cook slowly as the flavors meld together. Add some of the reserved pasta water to thin the sauce to desired consistency.

Add the cooked pasta to the pan. Mix well and allow to cook 2-3 minutes. Serve