Put the pasta water on to boil.
Chop the red peppers and onions into strips that are roughly the same length as the pasta.
Chop the vegan chorizo sausage into chunks
In a large frying pan, sautee the chorizo slices in 1 tablespoon of the olive oil until slightly brown. Remove from the pan and set aside.
In the same frying pan add the rest of the oil, then the onion and red peppers. Cook over a low heat with a lid on for around 10 minutes, stirring occassionally.
Add the garlic, oregano and tomato paste. Give a good stir and return to the heat. Put the lid back on and keep cooking for 5 -10 minutes. The peppers and onions should start to cook down and caramelise.
Once the pepper and onions are looking like they are on their way to cooking down, add the pasta to boiling water. Salt well.
If the onions and peppers start to stick, add a little water. You can also add some white wine here if you like.
When the pasta is only just barely ready, drain, reserving a ⅓ cup (60 ml) of the pasta cooking liquid.
Add the pasta to the pan with the peppers. Add the pasta liquid and give a really good stir. This will help the sauce stick to the pasta and finish cooking it.
Add the reserved chorizo sausages stirring really well so the pasta is completely coated in the sauce.
Serve at once!