Preheat oven to 350 degrees F.
Cook the sausage in a large skillet over medium high heat until browned.
Remove with a slotted spoon and place into pie shell.
Add roasted red peppers over the sausage.
Sprinkle ½ cup of mozzarella cheese over the sausage and peppers. Reserve the rest for the topping.
In a bowl whisk together the heavy cream, and eggs.
Stir in ricotta and sour cream until combined well.
Pour mixture into pie shell.
Add remaining ½ cup of mozzarella cheese.
Place pie onto a baking sheet.
Cover crust edges with aluminum foil to avoid burning.
Bake until center is just set, about 1 hour.
Remove from oven and cool 15 minutes before slicing and serving.
Top with fresh chopped parsley if desired.