Ingredients

• 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

Instructions

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