Meanwhile, in a large nonstick skillet over medium-high heat, heat the oil. Add onions, sugar, basil and oregano and cook, stirring occasionally, until onion is slightly softened, about 4 to 5 minutes. Stir in the bell peppers and cook until crisp-tender, about 5 minutes. Add the garlic and cook until starting to brown, about 1 minute. Pour in the broth, bring to boiling and cook until liquid evaporates, about 2 minutes. Stir in the potatoes, sausage, vinegar, salt and pepper. Cook, stirring frequently, 3 minutes.