In large skillet, cook and stir bell peppers and onion in 2 tablespoons oil until tender-crisp; remove. In same skillet, over high heat, cook and stir pork and garlic until browned. Add pasta sauce and thyme; simmer uncovered 20 minutes or until pork is tender, stirring occasionally. Add vegetables. Toss hot cooked rotelle with remaining 1 tablespoon oil. Serve with sauce. Refrigerate leftovers. Makes 4 to 6 servings.