Pasta with Andouille, Peppers, and Tomatoes
Cook the pasta according to the package directions, reserving ¾ cup of the cooking water; drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the andouille and brown, tossing occasionally, 3 to 5 minutes. Transfer to a plate; reserve the skillet.
Add the tomatoes, bell pepper, onion, oregano, ½ teaspoon salt, and ¼ teaspoon black pepper to the drippings in the skillet and cook, tossing occasionally, until the tomatoes burst, 6 to 8 minutes. Remove the oregano sprigs.