Spicy Sausage-And-Pepper Rotini

• 1 (16-ounce) box rotini pasta
• 1 pound spicy Italian sausage, crumbled
• 1 large red bell pepper, cut into thin strips
• 1 large green bell pepper, cut into thin strips
• 1/4 cup diced shallots (about 1 to 2 shallots)
• 2 tablespoons olive oil
• 5 plum tomatoes, chopped
• 3/4 cup beef broth
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley

1. Prepare pasta according to package directions; drain and set aside.
2. Brown sausage in a large skillet over medium-high heat 5 to 6 minutes or until sausage is no longer pink. Remove from pan; drain. Wipe skillet clean.
3. Saute peppers and shallots in same skillet in 2 tablespoons hot oil over medium-high heat 2 to 3 minutes or until crisp-tender. Stir in tomatoes, broth, and sausage; cook 3 minutes or until tomatoes are tender and mixture thickens slightly.
4. Remove from heat; add cooked pasta to tomato mixture, and toss. Transfer to a serving bowl; sprinkle with cheese and parsley.
5. Note: For spicier flavor, sprinkle with 1/4 to 1/2 teaspoon dried crushed red pepper.

rotini pasta, italian sausage, red bell pepper, green bell pepper, shallots, olive oil, tomatoes, beef broth, freshly grated parmesan cheese, fresh parsley

Taken from www.myrecipes.com/recipe/spicy-sausage-and-pepper-rotini (may not work)