Slit the sausage skins with a sharp knife, peel them off and discard. Roughly chop the sausage meat. Heat 1 tablespoon olive oil in a large frying pan, add the sausage meat, breaking it up with a spatula or wooden spoon, and fry until lightly golden. Using a slotted spoon, remove the meat from the pan and set aside.

Add 2 more tablespoons oil to the pan, add the eggplant and stir-fry for 3-4 minutes until it starts to brown. Add the remaining oil and the chopped onion and fry for 1 -2 minutes. Add the red pepper and fry for another 1 -2 minutes. Return the sausage meat to the pan, stir in the tomato purée and cook for 1 minute. Add the garlic, oregano and wine and simmer until the wine has reduced by half. Stir in the stock and let simmer over low heat for about 10 minutes.

Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the instructions on the packet. When the pasta is just cooked, spoon off a couple of tablespoons of the cooking water and stir it into the wine sauce. Drain the pasta thoroughly, then tip it into the sauce. Add 3 tablespoons parsley and mix well. Remove the pan from the heat, cover and let stand for 2-3 minutes for the flavours to amalgamate.

Check the seasoning, adding salt and pepper to taste, then spoon the pasta and sauce into 4 warm serving plates or bowls. Serve immediately, sprinkled with the remaining parsley.