Peppers and Pasta Pronto!

1  tablespoon		olive oil
12  ounces		hot Italian Sausage, cut into 1/2 inch rounds
2		large red bell peppers, cut into 1/2 inch strips
2		minced garlic cloves
1/2  teaspoon		red pepper flakes
28  ounces		of plum tomatoes, drained*
1/2  teaspoon		salt
1/2  teaspoon		pepper
1  lb.		pasta, cooked and drained

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Heat 1 Tbsp olive oil in a large skillet over medium-high. Add 3/4 lb. Italian sausage, sliced into 1/2" rounds. Cook until browned, about 4 minutes. Remove from pan and drain on a paper towel. Pour off all but 1 Tbsp fat. Add 2 large red bell peppers, cut into 1/2" strips. Cook over medium heat until crisp tender, about 2 minutes. Add 2 minced garlic cloves and 1/2 tsp red pepper flakes and cook 1 minute. Add 1 (28-oz) can plum tomatoes, drained, 1/2 tsp salt and 1/2 tsp pepper. Cook over medium heat, breaking up tomatoes with a spoon, until sauce thickens, 5 to 8 minutes. Return sausage to pan; cook 1 to 2 minutes. Stir in 1 lb cooked and drained pasta. Top with torn basil leaves and grated Parmesan cheese.
*Do not drain unless they are packed in water...Use whole grain pasta