Bring a large pot of salted water to boil over medium heat. Add pasta and cook to al dente following the package directions. When the pasta is cooked, drain it in a colander and reserve about 1 cup of the pasta water.

Meanwhile, heat a large skillet over medium-high heat and add olive oil. Sauté the sliced pork sausage until browned, about 2 minutes on each side. Transfer the sausage to a plate and set aside.

To the same skillet, add white onions, garlic, thyme, and bell peppers and sauté for 2-3 minutes or until the vegetables are softened.

Add the tomatoes and tomato paste, stir well, and cook for 2 more minutes.

Next, add the scotch bonnet pepper, bouillon powder, salt, and pepper to taste. Add ½ cup of reserved pasta water to loosen the sauce. Let the mixture simmer for 8-10 minutes.

Add the cooked pasta to the sauce and stir well until the pasta is coated with the sauce. Finally, add the pork sausage to the pasta and stir to combine.

Garnish with sliced green onions, serve, and enjoy!