In a large skillet over the stove top on medium-high heat, saute bell pepper, onion, and fresh mushrooms in the olive oil with the minced garlic, until tender.

Add Italian sausage and cook, while breaking it up, until no longer pink and completely cooked through. Drain the grease.

Add chicken broth, tomato sauce, fire-roasted diced tomatoes, tomato paste, salt, sugar, and Italian seasoning and stir. Stir in pasta and push it under the liquids.

Bring the mixture to a boil, then cover with a lid and allow it to cook until the noodles are tender the liquids are mostly gone (about 12-15 minutes). Uncover and stir it every four minutes or so, so the noodles don't stick together and to the pan, then replace the lid and allow it to continue cooking.

When most of the liquids are gone, stir in green chilis (if desired) and top with mozzarella cheese, diced black olives and mini pepperonis. Replace the lid and allow the cheese to melt, then serve immediately.