Rigatoni with Sweet Sausage and Peppers

1 1/2 pounds sweet, mild Italian sausage2 tablespoon of canola oil3 cloves garlic, finely chopped1 cup sugar, divided2 large green peppers cut into 1/4-inch slices1 large, sweet onion, halved and slicedSalt and pepper to taste1 can (28 ounces) diced tomatoes, drained 1/8 teaspoon crushed red pepper1 pound rigatoni 1/2 cup freshly grated Romano cheeseCut the sausage in 1/4-inch slices. If the sausage is slightly frozen it is easier to cut.In large skillet, heat oil over medium to high heat and brown the sausage on both sides, about 10 minutes total. Add garlic and sauté until tender, about 1 minute. Add 1/2 cup sugar, stirring periodically until sugar melts and begins to caramelize. Add green pepper slices and onions, salt and pepper to taste and cook, stirring occasionally, until vegetables are limp, about 10 minutes.Add the drained tomatoes and the remaining 1/2 cup sugar, the crushed red peppers ( 1/8 teaspoon or more if you like it hot), salt and pepper to taste to the sausage and peppers. Stir occasionally and cook for about 10 minutes.While that cooks, add rigatoni to a pot of boiling salted water and cook until tender but still firm to the bite (about 10 minutes). Drain and return to the pot. Stir in sausage mixture and Romano cheese. Serve immediately.Serves four.Nutrition values per serving: 502 calories, 14 g fat (5 g saturated), 69 g carbohydrates, 3 g fiber, 25 g protein, 35 mg cholesterol, 849 mg sodium.