Bow Ties with Sausage and Peppers

It’s a good thing I live only about six blocks from a grocery store, because when I was trying to decide what to make for dinner last evening, I looked in the cupboard and saw a box of bow tie pasta (er, farfalle) and knew that a trip to the store was imminent. I already had a number of items written on my shopping list for the next time I happened to go to the grocery store, so I added “sausage” to the bottom of the list and headed out to the store.

I made Bow Ties with Sausage and Peppers for the first time about a month ago and loved it, so I was eager to make it again. It’s delicious, it’s quick and easy to prepare, and it’s even colorful too. Here’s the recipe, courtesy of the Better Homes & Gardens pasta cookbook.

:: Bow Ties with Sausage and Peppers ::

6 oz. bow tie pasta
12 oz. fresh sweet or hot Italian sausage links, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 red sweet pepper, cut into 1-inch pieces
1 green pepper, cut into 1-inch pieces
1 c. sliced fresh mushrooms
2/3 c. chicken broth
1 T. snipped fresh basil or 1 t. dried basil, crushed
2 t. cornstarch
1 large tomato, coarsely chopped (1 cup) — I omitted this

Cook pasta according to the directions on the box. Drain; keep warm.

Meanwhile, in a large skillet cook the sausage, onion, and garlic for 5 minutes. Add red sweet pepper, green pepper, and mushrooms. Cook about 5 minutes more or until sausage is brown.

Combine broth, basil, and cornstarch. Add to sausage mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in tomato; heat through. [I omitted the tomato.] Pour sausage mixture over pasta; toss to mix. Makes 4 main-dish servings.

Enjoy!