Sausage Marinara Sauce

1 pound Italian sausage links, casing removed
1 medium onion, thinly sliced
1 medium sweet red pepper, julienned
1 medium green pepper, julienned
1 teaspoon olive oil
1 can (15 ounces) crushed tomatoes
1 cup chicken broth
5 tablespoons tomato paste
3 to 4 teaspoons sugar
1-1/2 teaspoons dried basil
1/4 teaspoon garlic powder
Hot cooked penne or pasta of your choice

Crumble sausage into a skillet. Add the onion, peppers and oil. Cook over medium heat until sausage is no longer pink and vegetables are tender; drain.

Add the tomatoes, broth, tomato paste, sugar, basil and garlic powder; heat through. Serve over pasta. Makes 6 servings.