[Guest post by Steve] This is one of our standby dishes–everything’s a staple, and it takes only as long as it takes the water to boil and the pasta to cook. It’s not the ultimate standby (that’s probably spaghetti aio e oio) because you have to make sure you have sausage that isn’t still frozen. (But it should be easy enough to chop frozen links; the pieces will just take a bit longer to cook.)
The oregano doesn’t have to be Turkish; you just don’t want to use Mexican oregano (which is a different species), which doesn’t work as well in Mediterranean dishes.
Draining one of the cans of tomatoes cuts down on the cooking time– the sauce doesn’t have to reduce as much.