Step 1

Preheat oven to 180°C/360°F (160°C/320°F fan-forced).

Step 2

Soften onions with olive oil in a Dutch oven on low heat, about 5 minutes.

Step 3

Meanwhile, cut sausages up into small, bite-size pieces.

Step 4

Add capsicum and garlic, bring heat up to medium-low. Cook for 2 - 3 minutes, stirring occasionally.

Step 5

Add sausages and dried oregano, cook on high heat for about 3 minutes, stirring every minute to allow browning and caramelisation. Stir in worcestershire sauce, let it reduce for about 30 seconds.

Step 6

Add passata, stock, dried pasta, sugar, salt and pepper. (note Give it a mix and once the pot is boiling, transfer to the middle shelf of the oven. Bake for 15 minutes, no lid.

Step 7

Crank the oven up to 210°C/410°F (190°C/370°F fan-forced) then take the pot out of the oven, scatter with mozzarella cheese. Bake lidless for a further 10 minutes.

Step 8

To serve, sprinkle fresh basil leaves (optional but highly recommended).