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Cook pasta as per packet directions. Drain and set aside. Stir in 3 tbsp of olive oil into the pasta.
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In the meantime, fry the sausages in a large frying pan in 3 tbsp of olive oil until they are cooked through and browned all over. Remove the sausages from the pan and let stand.
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Drain the excess oil from the frying pan and then add the capsicums, onions, garlic, oregano and basil to the pan, cover and cook over medium heat until the capsicums are tender and slightly browned.
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Cut the sausages into 25mm (1 inch) pieces and add to the capsicums. Increase the heat and add the white wine and cook until the wine is reduced by half.
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Once the wine has reduced stir in the butter and the parsley, season with salt and pepper.
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Plate the pasta and spoon the sausage mixture on top and serve with Parmesan cheese.
