Toasted Angel Hair with Sausage and Peppers

Toasted Angel Hair with Sausage and Peppers 1 pound Italian sausage 2 medium red bell peppers 1 pound angel hair pasta 3 garlic cloves, pressed 5 1/4 cups chicken broth 1 cup fresh basil, divided 1 ounce Parmesan cheese Slice the tops and bottoms off of the bell peppers. Remove and discard the seeds and stems. Finely chop the tops and bottoms and slice the rest into julienne strips. Place the sausage in a large skillet. Cook over medium heat for 8-10 minutes, until cooked through, breaking into crumbles as it cooks. Remove the sausage from the skillet and set aside. Add the pasta to the skillet and toast for 8-10 minutes, stirring every 2 minutes. Press the garlic over the pasta and add broth, the peppers, and the cooked sausage. Bring to a boil; cover, reduce heat and simmer for 5 minutes or until pasta is tender. As the pasta simmers, chop the basil, reserving half for garnish. When the pasta is tender, remove from heat and stir in the basil. Serve with the Parmesan cheese and some of the reserved basil.