1. In a large volume of salted water, cook the penne until al dente.

2. Rinse, dry and remove the seeds from the bell pepper. Slice into thin strips. Finely chop the herbs.

3. Prick the sausages to prevent them from bursting. In a pan, heat the oil and brown the sausages for 10 minutes. Reserve warm.

4. In the same pan, cook the bell pepper until tender. Add the chopped garlic. Cut the sausages into thin slices and add to the bell peppers.

5. When the penne is cooked, drain and add to the pan. Mix well.

6. Season, pepper and sprinkle with the chopped herb mixture. Serve with grated parmesan.