Bring a large pot of salted water to a boil.

Finely slice the peppers. Finely slice the spring onions. Pick the leaves off your thyme stalks.

Heat a sauté pan over a medium heat. Add a slice of olive oil and some peppers, then fry for 10 mins until softened.

Add your tomato purée and cook out for 5 mins until darkened. Grate your garlic into the pan, then add most of your spring onions, thyme leaves, jerk seasoning, all purpose seasoning and paprika into the pan. Cook for another 2 mins.

Add your pasta to your boiling water and cook until al dente.

Poke your scotch bonnet a few times with a fork to pierce it. Pop this into the pan. Pour in your cream, and bring to a gentle simmer.

When your pasta is ready, add a ladle of the cooking water to your creamy sauce. Lift your pasta out of the water with a slotted spoon, and get this in the sauce. Mix until totally combined, adding more pasta water as you need to make it glossy.

Grate in your cheddar, then season to taste with salt and pepper. Add extra chilli flakes if you’d like it extra spicy.

Spoon into bowls and serve with your remaining sliced spring onions and a little black pepper.