Bake or pan-fry sausage until fully cooked. Drain.
Cut sausages half lengthwise; then cut into 1/2" slices. Result will be semi-circles of sausage.
Sauté pepper slices in olive oil until their crispness is lost, but not soft.
For Salsa Marinara (5 cups):
Do not puree the tomatoes, just break them up.
Combine tomatoes, tomato puree, garlic, olive oil and fresh basil in sauce pan. Bring to a light simmer.
Cook pasta. Drain and transfer to four warmed plates. Top with sausage, peppers and salsa marinara.
Garnish each plate with parsley and grated Parmesan cheese.