heat olive oil in large skillet. Add onion and peppers, cook over moderately high heat until onion begins to brown about 10 minutes. reduce heat to medium add basil, salt and pepper, cook for 5 minutes or until peppers are tender. Add 1 cup stock. cook 5 minutes. pour pepper sauce into food processor and puree until the consistancy of thick tomato sauce. transfer to sauce pan. add tvp and cook over medium heat until heated through. If the sauce is too thick add as much stock as needed to achieve desired consistancy. In the meantime, cook pasta as directed. toss drained pasta with the sauce. Garnish with cheese and parsley.
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