Crumble the sausage into a skillet and cook over medium heat, stirring often until meat begins to brown. Add onions and bell pepper. Continue

to cook until the onion is soft, but not brown. Pour off excess fat.

Stir in garlic and cook for 1 minute. Add tomatoes (break up with a spoon). Bring to a boil,

reduce heat and simmer about 10 minutes or until thickened. Meanwhile,

cook pasta according to package directions. In a bowl, combine parsley,

basil, 1/2 cup of parmesan cheese, and olive oil. Add rigatoni and mix.

Pour in the mixture from the skillet and stir. Serve with the remaining

1/4 cup of cheese.