Add enough water to come halfway up the sides of the links. Cook on a steady low boil for about 20 minutes, turning once during cooking.
Remove sausage and set aside to rest a few minutes.
Meanwhile, put the pasta on to cook and pour the frozen peas into a bowl and cover with hot water.
In a skillet heat 2 tbsp of olive oil. Sauté minced garlic and green onion in oil until tender.
Add red pepper flakes and sun-dried tomatoes sauté a few more minutes.
Add remaining herbs and the chicken broth. Simmer for 3-4 minutes.
Add sausage and toss to coat.
Drain the peas and add to sausage mixture in pan.
Cook for a few minutes to mingle flavors and until peas are heated. Turn off heat.
Drain pasta.
Combine pasta and sausage mixture and toss to coat. If pasta needs some moisture, add a little bit of the reserved pasta water. Season with salt & pepper.