Gather any late-season
sweet peppers from your garden or the farmer's market for this
spicy dish.
Bow Ties
with Sausage and Sweet Peppers
- 8 ounces dried bow-tie
pasta
3/4 pound fresh spicy Italian sausage links
2 medium red or green sweet peppers, cut into 3/4-inch pieces
1/2 cup vegetable broth or beef broth
1/4 teaspoon coarsely ground black pepper
1/4 cup snipped fresh parsley
- Cook pasta according to
package directions. 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 off fat.
- Add broth and black pepper
to skillet. Bring to boiling; reduce heat and simmer, uncovered,
for 5 minutes. Remove from heat. When pasta is cooked, drain
well. Toss pasta with sausage mixture and snipped parsley.
Makes 4 servings.
Dietary Exchanges: 1-1/2
starch, 3 vegetable, 2 high-fat meat.
Nutritional facts per serving: calories:
397, total fat: 18g, saturated fat: 6g, cholesterol: 94mg, sodium:
713mg, carbohydrate: 38g, fiber: 3g, protein: 24g
Recipe provided by Better Homes
and Gardens - BHG.com a
member of the Home
and Family Network for the best of cooking,
gardening,
decorating
and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.
