Entree-Beef: Bow Ties with Sausage and Sweet Peppers

From Jackie Schuler

Ingredients
8 oz dried large bow-tie pasta
12 oz spicy Italian sausage links
2 medium red sweet peppers, cut into ¾ inch pieces
½ cup vegetable broth or beef broth
¼ teaspoon coarsely ground black pepper
¼ dup snipped fresh flat-leaf parsley

Directions
Cook pasta according to package directions; drain. Return pasta to saucepan.

Meanwhile, cut the sausage into 1-inch pieces. In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain off fat.

Stir the broth and pepper into the skillet. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Toss gently to coat. Transfer to a warm serving dish.