Cook the pasta al dente according to the package instructions (it should have a bite to it). Cook the pasta in a large pot - it will be easier later to combine all the ingredients for this dish. Drain the pasta and leave it in the pot.

Prepare all the ingredients: cut the sausage into thin slices, dice the onion, cut the bell peppers into strips, finely chop garlic (using a knife, do not use a garlic press or the garlic flavor may be too harsh), grate the Parmesan on the small holes of a box grater.

Heat the oil in a large frying pan over medium-high heat. Cook the sausage until browned and crispy on both sides. Transfer to a plate.

Add the bell peppers, cook them over high heat until softened but still crunchy and a little bit browned. Transfer to a plate (don't cook the peppers in the sauce so that they stay crunchy).

Add the onion and cook for a couple of minutes until softened. Add garlic, basil, and red pepper flakes. Cook for 30 seconds.

Add crushed tomatoes and chicken broth. Cook the sauce for about 15 minutes, season with salt and pepper to taste.

Add the sauce to the pot with pasta along with cooked peppers, grated Parmesan, and cooked sausage. Stir everything together. Season with more salt and pepper if necessary, and lemon juice.

If you'd like to retain the crispiness of the sausage, you can just top your pasta with it instead of tossing it with the other ingredients. If you'd like to retain the crispiness of the sausage, you can just top your pasta with it instead of tossing it with the other ingredients (it will soften a bit when combined with the sauce).

Enjoy!