1. Start by bringing a large pot of salted water to a boil. Cook the pasta of your choice (rigatoni, penne, or fusilli) until it reaches the perfect al dente texture. Be sure to reserve 1/2 cup of the starchy pasta water before draining the pasta.

2. In a skillet over medium heat, heat 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it into small pieces, until it’s nicely browned. Stir in 1 tablespoon of tomato paste and cook for an additional 1-2 minutes. Remove the sausage from the skillet and set it aside.

3. In the same skillet, add the remaining 1 tablespoon of olive oil, the thinly sliced onion, and the bell peppers. Cook the vegetables until they’re softened, about 6-7 minutes. Then, stir in the sliced garlic and cook for an additional minute.

4. To the skillet, add the remaining 1 tablespoon of tomato paste, the light brown sugar, dried oregano, and balsamic vinegar. Stir everything together and cook for 2 minutes. Return the cooked sausage to the skillet.

5. Add the cooked pasta and the reserved pasta water to the skillet. Toss everything together until the pasta is evenly coated and the sauce has a creamy, luscious texture. Season with Kosher salt to taste.

6. Transfer the Sweet Pepper and Sausage Pasta to a serving dish and, if desired, garnish with toasted breadcrumbs. Serve hot and savor every bite of this flavor-packed Italian delight!