In a large frying pan put garlic, olive oil, green peppers, sausages and sun dried tomatoes. Add salt and pepper and oregano, coriander and sauté. When garlic is cooked add wine and reduce, add chicken and let it reduce. Meanwhile get a pot, add water, salt and a drizzle of olive oil and bring to a boil. Add the polpa and parsley to sauce and cook for approx 15 minutes. When ready, add cream and let simmer for a few minutes. Cook 600g of short pasta for approx 8 minutes. When ready drain and add pasta to sauce. Cook for 2 minutes on a high flame till sauce and pasta combine well. Serve and grate some white gebjna to pasta and decorate with some chopped parsley.