Place sausages in a roasting pan, coat with 1 tablespoon olive oil and roast at 180°C for 15-20 minutes, turning occasionally, until browned. Remove and cut into diagonal slices. Cook pasta in a large pot of salted boiling water until al dente. Meanwhile, heat the remaining oil in a pan and sauté onions, garlic and red capsicums for 8-10 minutes, until softened. Add wine and Saclà Chili Pesto and bring to the boil. Reduce to simmer, add the sausages, cook for further 5 minutes and season to taste. Drain pasta, combine with sausage sauce and divide between warm pasta bowls. Sprinkle with oregano and serve immediately.