Not all good meat sauces have to simmer for hours. The sauce for this recipe can be made in less than 45 minutes.
Let's Cook
In a large 12” skillet heat oil over medium heat. Cook sausage, stirring to break up lumps, until pinkness disappears.
Transfer sausage with a slotted spoon to a plate. Add extra oil if little fat remains. Add bell peppers and garlic to skillet with salt and pepper to taste. Cook over moderate heat, stirring, until bell peppers are softened, about 5 minutes.
In a blender or food processor, coarsely puree tomatoes with juice and cooked bell peppers, then combine with sausage in skillet. Simmer sauce for 15 minutes, to reduce, stirring occasionally. Sauce may be made ahead, cooled completely (uncovered) or chilled (covere) 1 day or frozen 1 month.
In an 8 qt pot bring 7 qts. Of water to a boil Cook ziti until al dente and drain in a colander. Add the torn Basil, a drizzle of good olive oil and mix well. Toss the pasta with sauce to ensure each piece is coated. Serve immediately with freshly grated Parmesan or Pecorino Romano cheese.