COOK onion and garlic in 2 tablespoons oil in large saucepan over medium heat 5 minutes or until almost tender. Add chicken broth and black pepper. Bring to a boil over high heat. Reduce heat to medium and simmer until reduced to 1 cup, about 10 minutes.
COAT unheated grill pan with cooking spray. Heat grill to medium-low heat. Grill sausages, turning frequently, about 15 minutes or until no longer pink in center and internal temperature reaches 160°F. While sausages are cooking, brush green pepper with remaining 1 tablespoon oil. Grill 6 to 7 minutes or until crisp-tender. Remove skin from peppers if desired; coarsely chop.
COOK pasta according to package directions; drain. Combine pasta, peppers and broth mixture in large bowl; toss to coat. Add tomatoes and basil; mix well. Spoon onto large serving platter. Cut sausages in half lengthwise. Arrange over pasta mixture. Top with Parmesan cheese.
Serving Size (1/4 of recipe), Calories 620 (Calories from Fat 300), Total Fat 33g (Saturated Fat 10g, Trans Fat 0g), Cholesterol 45mg, Sodium 1280mg, Total Carbohydrate 54g (Dietary Fiber 4g, Sugars 8g), Protein 27g; Percent Daily Value*: Vitamin A 20%, Vitamin C 100%, Calcium 10%, Iron 20%.
*Percent Daily Values are based on a 2,000 calorie diet.