Cook sausage in a covered, medium-size frypan in 1 inch of water. Add water as necessary to prevent the pan from going dry.

When sausage is almost cooked, remove each from the pan and cut into ½ inch pieces. Drain all fluid from the frypan. Return sausage to the pan and add onion and peppers. Cook, covered, until vegetables are tender crisp. 

Meanwhile, cook the pasta in large pot. Remove pasta from heat and pour it into a strainer.

In a bowl, mix together diced tomatoes and Ragu.

Transfer sausage and vegetables to a greased 9x13 baking dish. Fold the tomato mixture into the sausage/vegetables. Begin adding pasta 1 to 2 cups at a time and mix into the sauce mixture. Continue to add pasta until desired pasta/sauce ratio has been reached. 

Bake in 350°F oven for 30 minutes or until sauce bubbles.

Serve with a green salad and fresh bread.