Wendell's Rigatoni with Portuguese Sausage

This is a recipe by Foodland's Chef Keoni.  More info about it can be found here. It was so ono, especially with bread and butter on the side. Ack!

3	Tablespoon	olive oil
2	each	Portuguese Sausage sliced bias
3	each	bell peppers, thinly sliced, assorted colors
1	each	yellow onion, thinly sliced
1⁄2	Teaspoon	kosher salt
1	Teaspoon	Black Pepper
1	Pound	dry rigatoni pasta, cooked and cooled
1	Tablespoon	fresh italian parsley chopped
1	Teaspoon	fresh basil, chopped
1	Cup	grated low moisture mozzarella
1	Cup	grated parmesan
8	Ounce	tomatoes

1. Heat the oil in a skillet over medium heat. Add the sausages and cook, turning, for 2 minutes.
2. Add the peppers, onion, and cook for 4 minutes. Add in tomatoes, salt, and pepper. Cook until peppers are soft and tomatoes have burst their skins, 10 minutes.
3. Fold in pasta and allow to heat through. Add in parsley and basil.
4. Finish with a cup of grated low moisture mozzarella and the parmesan cheese.