Brown the sausage pieces in a Dutch oven over medium-high heat.

Add the sliced green peppers, red peppers, and onion to the Dutch oven with the sausage.

Sauté the peppers and onion for about 2 minutes, until they begin to soften.

Pour in the diced tomatoes, minced garlic, hot pepper sauce, paprika, salt, and cayenne pepper.

Stir the mixture well to combine all ingredients.

Cook and stir the sauce until the vegetables are tender, approximately 15-20 minutes.

In a small bowl, combine the chicken broth and cornstarch to create a slurry.

Pour the broth and cornstarch slurry into the sausage and pepper mixture.

Bring the sauce to a boil, stirring constantly.

Continue to cook and stir the sauce until it thickens, about 2-3 minutes.

Add the cooked and drained spaghetti to the Dutch oven with the sausage and pepper sauce.

Toss the spaghetti to coat it evenly with the sauce.

Cook the spaghetti and sauce together for 5 minutes, stirring occasionally, to allow the flavors to meld.

Serve hot.