|Italian sausages||4 Small (Sweet / Hot / Breakfast Type Pork Link Sausage)|
|Vegetable oil/Olive oil||5 Tablespoon|
|Onion||1 Large, thickly sliced|
|Green bell pepper||1 Large, cored, seeded and cut in slices about the size of the pasta|
|Chopped fresh basil leaves/1 teaspoon dried sweet basil||1 Tablespoon|
|Canned italian plum tomatoes||28 Ounce, quartered, drained and liquid reserve (1 Can)|
|Short pasta||1⁄2 Pound (Such As Ziti / Penne / Rotelle)|
|Grated pecorino/Romano / parmesan cheese||1⁄2 Cup (8 tbs)|
In saute pan over low heat, cook sausages in 2 tablespoons of the oil, pricking them with a fork so that they lose a little fat.
After 10 to 15 minutes, remove sausages, slice into 1/2-inch-thick pieces, and set aside.
Pour off fat from saute pan; add remaining oil, and saute onion over medium-high heat about 4 to 5 minutes or until golden.
Add green pepper and continue sauteing until pepper softens slightly.
Reduce heat to medium, add basil, tomatoes, 1/4 cup tomato liquid, and reserved sausage pieces.
Bring to a gentle boil; reduce heat, cover, and cook 10 minutes.
Add a little more of the tomato liquid if the mixture becomes dry.
Cook pasta al dente according to package directions.
Increase heat under saute pan and add pasta, tossing gently and continuously until pasta is well covered with sauce and cooked a little more, about 2 to 3 minutes.
Sprinkle with cheese and serve.