Bow Ties with Sausage and Sweet Peppers - Chelsey J

4 cups dried large bow ties (farfalle), approx 8 oz

12 oz uncooked spicy Italian sausage

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 Italian parsley

Cook pasta according to package directions.  Drain; return pasta to saucepan.  Cover and keep warm.  Meanwhile, cut the sausage into 1-inch pieces or crumble if using bulk.  In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is browned.  Drain off fat.  Stir the broth and black pepper into skillet.  Bring to boiling; reduce heat.  Simmer, uncovered, for 5 minutes.  Remove from heat.  Pour over pasta; add parsley.  Toss gently to coat.  Transfer to a warm serving dish.