FRIDAY NIGHT DINNER--farfalle with sausage and sweet peppers

                           FARFALLE with SAUSAGE and SWEET PEPPERS
                                adapted from Country Home Magazine

• 8 ounces Farfalle (bow-tie pasta)
• 3/4 pound fresh spicy Italian sausage links, cut into 1-inch pieces
• 2 medium sweet peppers, cut into strips
• 2 tablespoons olive oil
• 1 cup beef broth, divided
• 1/4 teaspoon coarsely-ground black pepper
• 1/4 cup chipped fresh Italian parsley

   Cook pasta.  In a large skillet over medium-hi heat, cook sausage and sweet peppers in the olive oil until sausage is brown.  Add 1/2 cup broth and black pepper.  Bring to boiling.  Reduce heat and simmer, uncovered for 5 minutes.  Remove from heat.  When pasta is cooked, drain well.  Add to  sausage mixture and heat, adding additional 1/2 cup beef broth.  Sprinkle with fresh parsley and serve.  Grate Parmesan on top of pasta.
                                            Makes 4 servings