Add enough olive oil to a large pan to lightly cover the surface of the pan.

Add the sausages and cook on medium-high heat, until the sausages are nice and golden. After this time, remove from the pan and set aside.

Remove most of the oil from the pan, then add the onions and cook until they start to caramelize, scraping the brown bits from the bottom of the pan. Once the onions are moist and golden brown, add the garlic and cook for a few minutes.

Return the sausages to the pan, along with the red pepper. Stir for a few minutes.

Add the wine (or broth), tomato paste, squash, diced tomatoes, oregano, bay leaves and salt & pepper. Bring to a boil, then reduce the heat, cover with a lid, and simmer very gently for about 1 hour.

Serve over the pasta of your choice: whole wheat spaghetti, penne, linguine.

Tips!

This is a very versatile recipe: You can add any kind of bell peppers of your choice, more garlic if you like. You could also add some shredded carrots, shredded zucchini, or squash puree for extra nutrition.