Bow Ties with Sausage and Sweet Peppers

Bow Ties with Sausage and Sweet Peppers
by Dustin Belt (with help from Better Homes and Gardens)
8 ounces dried large bow ties (about 4 cups)
12 ounces spicy Italian sausage links (we used sausage links, sliced instead)
2 medium red sweet peppers, cut into 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 tsp coarsely ground black pepper
1/4 cup snipped fresh flat-leaf parsley

Cook pasta according to package directions. Drain; keep warm.
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.
Add the broth and black pepper to sausage in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.

I haven't tried this one yet. Looks great though. Dustin, your artistry is inspiring!