sausage & capsicum pasta

For serves 4

Ingredients:

1 tbs olive oil
8 spicy Italian sausages (about 500g), cut into 3cm lengths
2 large yellow capsicums, thinly sliced
1 large red capsicum, thinly sliced
1 tsp fennel seeds
1/2 tsp dried chilli flakes
2 x 400g cans whole tomatoes
1/3 cup fresh oregano leaves
400g spaghetti

Preparation:

1. Heat oil in a large frypan over medium heat. When hot, add the sausages and cook for about 5 minutes, turning to brown all over.
2. Add sliced capsicum and cook, stirring, for 2-3 minutes until just tender.
3. Add fennel seeds and dried chilli, and stir for about 30 seconds or until fragrant. Add the tomatoes and their juices, then gently break up the tomatoes with the back of a wooden spoon. Cover and cook for about 5 minutes. Season to taste with sea salt and pepper. Stir in oregano.
4. Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente. Drain.
5. Gently toss the sauce through the hot pasta and serve immediately.