What's for Dinner? Pasta Edition

From A:

I found last night's dinner recipe in the latest issue of Publix Family Style magazine.  Have I mentioned lately how much I love Publix?!  Anyway, this recipe is a keeper!

I was initially interested in making this recipe because I had almost all of the ingredients on-hand, with the exception of the peppers and fresh parsley for garnish.

Here are the ingredients the recipe calls for:

• 8 ounces dried bowtie pasta (about 3 cups)
• 1 12-ounce package cooked sweet Italian poultry sausage links (or cooked chicken and apple sausage links) (12 ounces is 4 links), cut into 1/2 to 3/4-inch pieces
• 2 medium red and/or yellow sweet peppers, cut into 3/4-inch pieces (I used one green pepper instead)
• 1/2 cup beef broth or chicken broth
• 1/4 cup snipped fresh basil or Italian parsley (I used Italian parsley, but we decided it really wasn't needed, and actually didn't match the flavor of the dish very well - maybe basil would have been better?)
• 1/4 cup finely shredded Parmigiano Reggiano or Parmesan cheese (I used a grated Parmesan and Romano blend that we hand on-hand)

Here is what you do:

1. Cook the pasta according to the directions.  Return pasta to saucepan after draining. (Note: I added the parmesan cheese to the pasta at this point so it would flavor the pasta - this is in lieu of sprinkling the completed dish with the parmesan).

2. In a large skillet cook sausage and peppers over medium-heat about 8 minutes or until sausage is brown, stirring occasionally.

3. Stir broth into sausage mixture.  (At this point, I chose to deglaze the pan with a little white wine since the sausage had left some delicious color on the bottom of the pan during the cooking process).  Bring to a boil.  Reduce heat and simmer, uncovered, for 5 minutes.  Remove from heat.

4. Add pasta and toss gently to coat.

The finished dish!