Capelline Putanesca A la Fariz

So the other night, I went to my friend Marina's house to watch a show on HBO; she had bought some grape tomatoes, bell peppers and Italian sausage for dinner:
2 cups angel hair pasta (capelline) cooked al dente
3 each fresh Italian spicy sausage
1 cup chopped roma tomatoes
1 whole bell pepper, jullienned (strips)
1/2 cup large capers
2 cloves garlic chopped
2 tbsp Olive oil......or more
1 cup fresh parmesan, grated
Oregano to taste

So, off the top of my head this is what I did:
The sausage is fresh and uncooked, so in order for this to be slice-able it needs to be cooked, at least part way. Using a deep-ish pan or 10-12" saute pan (preferably stainless), place the sausages and cook each side until brown. Cook further in a pre-heated 350F oven for about 10 minutes.
In the meantime capelline is cooked in boiling water for about 7 minutes....they're thin so watch closefully so as not to overcook.
Take out the sausages out of the oven and let it rest.
Using the same pan with the fond (the good stuff that caramelized on the bottom of the pan) deglaze it with Olive oil and tomatoes.
Toss in garlic and cook further until transluscent
The tomatoes will bleed and create a nice thin sauce.
Slice the sausages and toss into the mixture, including the juices that comes out.
Toss in the capers....and oregano
Salt? Probably not needed as the sausage and capers will help.
When the sausage is cooked completely, toss in the pasta and mix together.......
Serve with grated parmesan on top.

Abondanza!