Bring a large pot of salted water to a boil. Add the pasta and cook for about 9 minutes, or until al dente with no crunch when tasted. Reserve ¼ cup of pasta water before straining the rest, then set the pasta aside.

Give your vegetables a quick wash where needed, and cut them as shown below.

Heat a large pan with a splash of oil over medium-high heat. Add the shallots and jalapeño, cooking for about 3 minutes until softened. Crumble the sausages into the pan and cook for another 4 minutes, stirring regularly.

Stir in the tomato sauce and reserved pasta water (or regular water if needed). Let it simmer for about 3 minutes until it thickens. Add the pasta and cook for another 2-3 minutes, stirring regularly, until the sauce clings to the noodles and reaches your desired consistency.

To serve, place the pasta in a bowl or on a plate and garnish with green onion and sesame seeds.