Preheat the oven to 350 degrees and spray a 9x13 baking dish with non-stick cooking spray. Set aside.

In a large skillet, heat oil over medium heat. Add sausage links and fry on both sides until golden brown. Add in ¼ cup of water (or enough to cover just the bottom of the pan) and cover with a lid. Reduce heat to low-medium and let cook until sausages are completely cooked through. Remove links from skillet and set aside.

Let sausage links cool for a few minutes and then slice links into ½ inch slices.

Add ground sausage and onion to the skillet. Cook over medium heat until meat is cooked through and onions are translucent.

Now, add the red and green bell peppers, jalapenos, and garlic. Cook until the veggies are tender.

Add in seasonings, mix until fully incorporated and let cook for 2-3 minutes.

Pour in the crushed tomatoes, diced tomatoes, tomato paste, and water. Stir until combined. Cover with lid and let cook.

Add sausage links to the skillet.

In a large pot, cook pasta according to package directions to al dente.

Once pasta has cooked, drain water and add to the skillet. Stir to combine.

Now, add in mozzarella, reserving ½ cup for the topping, mini pepperonis, reserving ¼ cup for the topping, and quartered pepperonis. Mix well.

Place pasta in the prepared baking dish and top with remaining cheese and mini pepperonis.

Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.