Using a skillet or deep frying pan, heat oil on medium heat and add the sausage. Cook until browned, then remove the sausage mixture from the pan and set aside.
Add the minced garlic and sliced onion to the large skillet on medium high heat. Sauté onion and garlic until soft, about 3-4 minutes. Remove from pan and set aside with the sausage.
Carefully pour in the chicken broth and using a wooden spoon, stir to release the browned bits at the bottom of the pan.
Add the sun-dried tomatoes, pasta, red pepper flakes, salt and pepper. Give it a few good stirs to get the pasta covered in the mixture.
On medium-high heat, bring the broth mixture to a gentle simmer. Cover, then reduce to low heat. We are going to let the pasta cook until al dente, about 8-9 minutes…stirring every few minutes.
At the end of the cooking time, remove the cover and stir again. Depending on the pasta, if the liquid has been absorbed but not al dente yet, add in the 1/3 cup of water. Turn heat to medium and cook uncovered until the pasta is cooked al dente and the liquid has been absorbed.
Return the cooked sausages, onion and garlic to the sun dried tomato mixture and mix.
