Sausage pasta ... lockdown inventions

The veg box lands tomorrow, and we're trying to use stuff up from the cupboard.  The fresh stuff was tomatoes, spinach and salad leaves.  The fridge/cupboard stuff was some sweety peppers and half a jar of Polish salad.  What to do with sausages which is tasty, but not too faffy?

Sausage pasta!  It was very, very tasty.

Red onion
Olive oil
Chipolata sausages
Sweety red peppers in a jar
Tomatoes
Spinach
Pasta (fusilli in this case)
Sweetcorn
Spinach

Polish salad in a jar
Mayonnaise

Salad leaves

1.  Sautee chopped red pepper in olive oil, add sausages, and cook them through.
2.  When sausages are nearly cooked - chop the into bite sized pieces.
3.  Dice sweet peppers and tomatoes.
4.  Drain and rinse the polish salad, stir in mayonnaise and put in the fridge until ready to serve.
5.  Cook pasta.
6.  Chuck peppers and tomatoes into sausages, simmer gently.  Add sweetcorn after a few minutes.
7.  Drain pasta, chuck into sausage mixture and handfuls of spinach.  Stir until spinach is wilted.
8.  Serve, with salad leaves, scoff.  (veg dodger had thirds!)