8 oz dried large bow-tie pasta
12 oz. uncooked spicy Italian sausage links
2 medium red sweet peppers, cut into 3/4-inch pieces
1/2 c. vegetable broth or beef broth
1/4 tsp. coarsely ground black pepper
1/4 c. snipped fresh Italian flat-leaf parsley

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 well.

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.

Makes 4 servings.