Bow Tie Pasta with Sausage and Peppers

One of my favorite things to do when deciding to cook is looking up several different recipes for one dish and mix and matching ingredients that I like best and already have. I had some sausage and peppers and saw a recipe made with a broth base instead of the usual tomato base so I had to try it.

I was worried the broth base would leave the pasta a bit dry or tasteless but the combination of the sausages, peppers and garlic with the broth was delicious. The flavor was rich and the absence of the usual processed pasta sauce made me love it even more. It took me about 45 minutes to prepare, cook, and serve. BonApétEat!

Recipe Serves Approximately 4

Ingredients:

  1 Box of Barilla Plus Farfalle Pasta: approx. 1 lb.

  2 Hot Italian Sausages (approx. 1/2 lb.)

  2 Sweet Italian Sausages (approx. 1/2 lb.)

  Spanish Cantimpalo Chorizo Sausage (approx. 1/4 lb.)

  1 Red Pepper: chopped

  1 Green Pepper: chopped

  3 Garlic Cloves: minced

  2 Cups of Fresh Spinach

  1 Cup of Swanson Chicken Broth

  Olive Oil, Salt, and Pepper to taste 

Preparation:

1. Remove sausages from casings, brown in a large skillet with olive oil, breaking up sausage with spatula; mix occasionally.

2. In a separate larger skillet mix diced peppers, minced garlic, fresh spinach with olive oil, salt, and pepper to taste; mix occasionally.

3. Once peppers are softened, add in the sausages and chicken broth; mix.

4. Cook pasta according to the instructions on the package until it is done. Drain and place on a serving platter.

5. Spoon sauce over pasta and sprinkle with Parmesan cheese, serve, and enjoy!