Sausage and Tri-Color Pepper Sauce for Pasta

• 1 pound Italian sausage, pricked
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 each small green, yellow and red bell pepper, cored and sliced
• 1/2 teaspoon each dried thyme and rosemary, crumbled
• Salt and freshly ground pepper
• 1/3 cup chicken broth
• 12 ounces tubular pasta
• Freshly grated Parmesan cheese, to taste
• 1/3 cup toasted bread crumbs combined with 3 tablespoons minced fresh parsley leaves

1. In a skillet set over moderately high heat, cook the sausages until they are browned well, about 8 to 10 minutes.
2. Drain and slice.In a large skillet set over moderately high heat, heat the oil until it is hot.
3. Add the garlic and cook it, stirring, for 1 minute.
4. Add the peppers, herbs and salt and pepper to taste and cook the mixture, stirring, for 3 to 5 minutes, or until the peppers are softened.
5. Add the reserved sausages and broth and simmer the mixture, stirring, until the sausages are heated through.
6. In a large saucepan of boiling salted water cook the pasta until it is al dente and drain.
7. Transfer the pasta to a serving dish, add the sauce and Parmesan to taste and toss to combine.
8. Sprinkle with the bread crumbs.

italian sausage, olive oil, garlic, green, thyme, salt, chicken broth, tubular pasta, parmesan cheese, bread crumbs

Taken from www.foodnetwork.com/recipes/sausage-and-tri-color-pepper-sauce-for-pasta-recipe.html (may not work)