In large saucepan cook pasta in boiling salted water about 10 minutes or until pasta is tender but slightly firm. Drain; keep warm.
Meanwhile, in large skillet cook sausage, onion, and garlic for 5 minutes. Add red sweet pepper, yellow or green sweet pepper, and mushrooms. Cook about 5 minutes more or until sausage is brown. Drain off fat.
Combine chicken broth, basil, and cornstarch. Add to sausage mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in tomato; heat through. Add pasta to sausage mixture; toss to mix. Makes 4 servings.