1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, usually about 9-11 minutes. Drain and set aside, reserving 1/2 cup of pasta water for later.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon, and cook until browned and cooked through, about 6-8 minutes. Remove sausage from skillet and set aside.
3. In the same skillet, add sliced bell peppers and onions. Cook, stirring occasionally, until softened and slightly caramelized, around 8 minutes. Add minced garlic and cook for another minute until fragrant.
4. Add the canned diced tomatoes (drained), chicken broth, oregano, and crushed red pepper flakes to the skillet. Stir to combine, letting the mixture simmer for 5 minutes so the flavors meld.
5. Reduce heat to low and stir in the heavy cream. Let the sauce thicken slightly, about 2-3 minutes. Season with salt and pepper to taste.
6. Return the cooked sausage to the skillet and stir to combine. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
7. Add the drained pasta directly to the skillet and toss everything together until well coated with the sauce.
8. Turn off heat and stir in Parmesan cheese until melted and creamy. Taste and adjust seasoning if needed.
9. Serve immediately, garnished with fresh basil or parsley if using, and extra Parmesan on the side.

Pro tip from my kitchen: When life gets chaotic and you’re juggling hungry kids and emails, prepping the veggies the night before or using pre-sliced peppers can save you precious minutes without sacrificing flavor.