crewsk
Master Chef
8 oz. dried large bow tie pasta(about 4 cups)
12oz. spicy Italian sausage links
2 medium red sweet bell peppers, cut into 3/4 inch pieces
1/2C vegetable or beef broth
1/4tsp. coarsely ground black pepper
1/4C. snipped fresh flat-leaf parsley
1. Cook pasta according to package directions. Drain & keep warm.
2. Meanwhile, cut sausage into 1 inch pieces. In a large skillet cook sausage & sweet peppers over medium high heat until sausage is drown. drain.
3. Add the broth & black pepper to sausage in skillet. Bring to a boil; reduce heat. Simmer uncovered for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.
12oz. spicy Italian sausage links
2 medium red sweet bell peppers, cut into 3/4 inch pieces
1/2C vegetable or beef broth
1/4tsp. coarsely ground black pepper
1/4C. snipped fresh flat-leaf parsley
1. Cook pasta according to package directions. Drain & keep warm.
2. Meanwhile, cut sausage into 1 inch pieces. In a large skillet cook sausage & sweet peppers over medium high heat until sausage is drown. drain.
3. Add the broth & black pepper to sausage in skillet. Bring to a boil; reduce heat. Simmer uncovered for 5 minutes. Remove from heat. Pour over pasta; add parsley. Stir gently to coat.
