Bow ties with sausage & sweet peppers

8 oz. dried large bow tie pasta (I used mini because I had them left over from a recipe, so that's what I calculated the nutrition with, but will try large next time)
12 oz. uncooked spicy italian sausage links (or if you want to reduce the calories and fat, you can use uncooked spicy italian turkey sausage links)
2 medium red sweet peppers, cut into 3/4 inch pieces
1/2 cup vegetable broth or beef broth (I just made 1/2 cup beef broth with boullion granules, rather than buying a can for only some of the broth)
1/4 t coarsely ground black pepper
1/4 cup snipped fresh italian flat-leaf parsley (I forgot to buy some, so I used 1.5 T dried parsley instead). the 1/4 cup fresh and the 1.5 T dried are the same nutrition so the fact that you may use fresh and I calculated the recipe with dry does not change the nutrition.

Cut sausage into 1-inch pieces. In a large skillet cook sausage and sweet peppers over medium-high heat until sausage is brown. Drain well.
While sausage is cooking, cook pasta according to package directions; drain. Return pasta to it's pan.
Stir the broth and black pepper into the skillet with the sausage and peppers. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Pour over pasta; add parsley. Toss gently to coat. Transfer to a warm serving dish.
Makes 4 generous servings (I'm guessing about a cup to a cup and a half?)
Note: even after cooking my sausage for quite awhile, they didn't get done all the way through. My husband suggests boiling them for a few minutes in a little bit of water, to pre-cook them. My guess would to do that while they are still whole, then cut them up.

Number of Servings: 4

Recipe submitted by SparkPeople user KDA1981.