1. Cook the pasta according to package directions; drain once cooked.
2. In a large sauté pan, quickly sear the summer sausage on both sides on medium-high, about 2 minutes. Remove from pan and set aside.
3. Drain any rendered fat.
4. In the same sauté pan, heat the olive oil over medium high heat.
5. Add all the vegetables, garlic, and the salt and pepper, sauté them for 4-6 minutes or until they have reached the desired doneness.
6. Add the Italian seasoning, mix well.
7. Return the meat to the pan and combine with the veggies.

Sauce

1. While the vegetables are sautéing, in a sauce pan, whisk together the flour and about 1/4 cup of the chicken broth until smooth.
2. Once roux is smooth, add the remaining broth and slowly whisk in the parmesan cheese.
3. After the cheese and broth are combined, add in the cream and continue to whisk together, add the black pepper.
4. Combine the pasta, meat/veggies, and sauce, Mix well and serve.
5. Enjoy.