In a large pot or dutch oven over medium heat add butter and oil and bring to a sizzle.
Add onion and bell peppers, season with salt & pepper, and saute for 2-3 minutes. (if using the jarred roasted red peppers, put in after sausage is cooked).
Stir in the garlic and cook for 1 minute. Add ground sausage and cook for 3-5 minutes until browned. Drain excess fat.
Add in jarred roasted red peppers if using at this point. Add italian seasoning, diced tomatoes, broth and pasta. Push pasta down until it is covered in the liquid.
Bring to a boil. Cover with a lid and bring temperature down to a medium and let simmer for the time on pasta package directions. Open lid several times to stir mixture. Check pasta doneness close to the directions time frame. If you need to add additional liquid go ahead and add more broth or water.
Once pasta is cooked to doneness stir in heavy cream and parmesan cheese and let cook an additional 3 minutes to thicken. Turn off heat and allow to rest for 5 minutes. Enjoy.
