1 pound Italian sausage, cut into 1/2 inch pieces

2 green bell peppers, chopped

8 ounces farfalle pasta

1/2 C. beef broth

1/4 tsp. ground black pepper

 

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil. Toss pasta with sausage sauce and serve.