Preheat the oven to 200℃/Fan 180℃/Gas 6.
Arrange peppers, tomatoes, onion, garlic and chillies on a large baking tray and drizzle with olive oil and a sprinkle of sea salt and toss everything together.
Roast on the middle shelf of the oven for 40 minutes.
When the veg is halfway done, start to prepare the rest of the ingredients. Bring a large pan of well-salted water to the boil, then add the pasta and cook according to the pack instructions.
Meanwhile, heat the vegetable oil in a large frying pan on a medium-high setting then once hot add the chopped spicy sausage and cook for 6-8 minutes or until the meat is nicely browned and cooked through.
Add the cavolo nero and the roasted vegetables to the pan and stir everything together well. Cook for 3-5 minutes.
Add the drained pasta to the frying pan and stir together until coated. You can add a splash or two of the reserved starchy pasta cooking water if needed, to loosen the sauce a little.
Season to taste with salt and black pepper and then serve immediately topped with freshly grated Parmesan.