Bow Tie Pasta with Sausage and Peppers


16 oz dried large bow tie pasta

1 lb pkg spicy Italian sausage links

3 large bell peppers (red, green or a combination)

3/4 – 1 cup beef broth

1/4 snipped fresh flat leaf parsley and/or

chopped fresh basil

freshly grated Parmigiana Reggiano

For a step by step visual guide click  ‘more’….


6 responses »

    • I do remember that, yes, good times. This post also led to the theme of my Toastmasters speech today….’Enjoy the Process’…what I learned about life from cooking Bow Tie Pasta with Sausage and Peppers….my evaluator recommended I change the word ‘enjoy’ to ‘savor’….good suggestion:)

  1. Hi Teresa,

    I have a very easy recipe for Italian sausage.
    You just squeeze it out of the skin (I use hot, too), let the pieces brown. Then add minced garlic (or garlic powder) and some salt and pepper. Add a good liberal round of olive oil
    and a cup of water. Then put frozen broccoli florets on top and stir.
    While this is cooking slowly, boil rice.

    Serve over rice. Totally easy and yummy.

    • Thanks for the encouragement to keep writing Helen, it’s almost as hard to do as keep painting…it’s a weird thing to me…how hard it is to make myself do these things I enjoy….

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