Cook pasta according to package directions; drain. Return pasta to saucepan.
In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain well.
Stir the broth and black pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Mix one tablespoon of Sriracha into the broth. Taste; add more Sriracha to taste, if desired. Remove from heat. Pour over pasta; add arugula and parsley. Toss gently to coat. Transfer to a warm serving dish. Makes 4 servings.