In a pot over high heat add olive oil.  When oil is hot add sausage and crumble using a spoon.

When sausage is brown add onion, red pepper and garlic and cook for about 2-3 minutes.

Add chicken broth, and then scrape the bottom of the pan to release the brown bits.  Add tomato puree, basil, oregano, salt and pepper and stir to combine. Simmer for about 5 minutes.

Cook Mueller’s Rigatoni pasta in salted water according to the directions on the box.  Strain pasta then add to sauce and mix to combine.  Remove from heat and garnish with chopped parsley and parmesan cheese.