Pasta with Sausage and Bell Peppers

Ingredients

• 14.5 ounce herb-seasoned chicken broth italian canned
• 16 ounce fusilli cooked
• 1.5 teaspoons basil dried
• 1 pound sausage italian
• 1 large onion chopped
• 4 ounces parmesan cheese shredded
• 1  bell pepper green red cut into strips

Equipment

• frying pan

Directions

1. Remove and discard sausage casings.
2. Cook sausage and next 3 ingredients in a skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
3. Drain well; return to skillet. Stir in broth; cook, stirring often, 5 minutes or until thoroughly heated.
4. Spoon the sausage mixture over the hot pasta; sprinkle with cheese, and serve immediately.