Start boiling a package of pasta in a large pot.

In another pot, start the vodka sauce. Heat olive oil over medium heat and add the garlic, minced. Before the garlic burns, add the crushed tomatoes and the seeded and peeled tomatoes. Simmer until smooth and incorporated then add the heavy cream.

Slice the sausage into half circles, about a half of an inch thick. Sear in a large skillet. Remove the sausage and add diced bell peppers and onion and saute then set aside.

When the pasta is al dente (soft but with a bit of bite in the middle), combine in the large pan with the sauce and the sausage and pepper mix and cook over medium heat until the sausage thickens and looks smooth. If the pan is not large enough, use the pot the pasta was cooked in. Briefly toss the basil and parmesan in then serve.