Preheat your oven to 375°F (190°C).

Slice the smoked sausage into bite-sized pieces and brown them in a large oven-safe skillet over medium heat. Remove and set aside.

In the same skillet, sauté diced onions and bell peppers until soft. Add minced garlic if desired.

Add uncooked penne, crushed tomatoes, tomato paste, and broth to the skillet. Stir until pasta is submerged in liquid.

Let it simmer on the stove for about 10 minutes, stirring occasionally until pasta is almost tender.

Return the sausage to the skillet, top with shredded mozzarella and Parmesan cheeses, then bake in the oven for 15-20 minutes until the cheese is bubbly and golden.

Garnish with fresh basil or parsley before serving.

This dish is highly customizable; feel free to add your favorite vegetables like spinach or mushrooms.

You can substitute penne with other pasta types like rigatoni or fusilli.

If you want it spicier, add red pepper flakes or use spicy sausage.

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.

To make it lighter, replace the mozzarella with a lower-fat cheese. Enjoy experimenting!